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Vegetable Stew with Cornmeal Dumplings

The hint of Parmesan cheese in the cornmeal dumplings makes them a fine match for this Italian-seasoned stew recipe.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4-5 hours (high) plus 50 minutes

Vegetable Stew with Cornmeal Dumplings

Directions

  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. 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.) Makes 6 servings.

Nutrition Facts (Vegetable Stew with Cornmeal Dumplings)

  • Per serving:
  • 288 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 37 mg chol.,
  • 442 mg sodium,
  • 45 g carb.,
  • 7 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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