Vegetable Soup With Cornmeal Dumplings Recipe

Name: Vegetable Soup With Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups peeled butternut squash or 3 cups acorn squash, cut into 1/2-inch cubes; 2 cups sliced fresh mushrooms; 2 (14 1/2 ounce) cans diced tomatoes, undrained; 1 (15 ounce) can white beans, rinsed and drained (such as great northern beans, cannellini, lima or navy beans); 1 cup water; 4 garlic cloves, minced; 1 teaspoon dried Italian seasoning, crushed; 1/4 teaspoon ground black pepper; 1/2 cup all-purpose flour; 1/3 cup cornmeal; 2 tablespoons grated parmesan cheese; 1 tablespoon snipped fresh parsley; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 egg; 2 tablespoons milk; 2 tablespoons cooking oil; 1 (9 ounce) package frozen Italian cut green beans or (9 ounce) package frozen cut green beans; paprika

Servings: persons

3 cups peeled butternut squash or 3 cups acorn squash, cut into 1/2-inch cubes
2 cups sliced fresh mushrooms
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can white beans, rinsed and drained (such as great northern beans, cannellini, lima or navy beans)
1 cup water
4 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/3 cup cornmeal
2 tablespoons grated parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons milk
2 tablespoons cooking oil
1 (9 ounce) package frozen Italian cut green beans or (9 ounce) package frozen cut green beans
paprika

1
In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
2
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3
For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.
4
If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.).

1661

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups peeled butternut squash or 3 cups acorn squash, cut into 1/2-inch cubes, 2 cups sliced fresh mushrooms, 2 (14 1/2 ounce) cans diced tomatoes, undrained, 1 (15 ounce) can white beans, rinsed and drained (such as great northern beans, cannellini, lima or navy beans), and more.

Yes, Vegetable Soup With Cornmeal Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup With Cornmeal Dumplings

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