Dinner

Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG) is for Dinner.

Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG) takes 20 minutes to prepare.

Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG) takes 600 minutes to cook.

Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG) makes 6 servings.

The ingredients for Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG) are:

3 c peeled butternut squash, cubed
2 c sliced fresh mushrooms
3 medium potatoes, cubed
2 c baby carrots
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) Great Northern Beans, rinsed
1 c water
4 cloves garlic, minced
1 tsp Italian seasoning
1/4 tsp pepper
1/2 c flour
1/3 c cornmeal
2 tbsp parmesan cheese
1 tbsp fresh parsley
1 tsp baking powder
1/4 tsp salt
1 egg
2 tbsp olive oil
2 tbsp milk

Here is how you make Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG):

In large crockpot combine squash, mushrooms, potatoes, carrots, tomatoes, beans, water, garlic, Italian seasoning, and pepper. Cook on low heat 8-10 hours or high heat 4-5 hours.For Dumplings: In medium bowl, stir together flour, cornmeal, cheese, parsley, baking powder, and salt. In small bowl, whik together egg, milk, and oil. Add wet ingredients to dry ingredients. Stir with a fork til just combined.On high heat, drop dumpling dough in 6 mounds on top of soup. Sprinkle with paprika. Cover and cook 50 minutes more. DO NOT LIFT THE COVER!Serves 6Number of Servings: 6Recipe submitted by SparkPeople user MEGALICIOUS1.

The nutritional information for Vegetable Stew w/ Cornmeal Dumplings (courtesy of BHG) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 307.1

• Total Fat: 6.6 g
• Cholesterol: 37.1 mg
• Sodium: 408.3 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 11.1 g
• Protein: 11.6 g