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Vegetable Soup With Cornmeal Dumplings


  • 3 c peeled butternut squash or 3 C acorn squash, cut into 1/2" cubes
  • 2 c sliced fresh mushrooms
  • 2 (14 1/2 oz) cans diced tomatoes, undrained
  • 1 (15 oz) can white beans, rinsed and drained (such as great northern beans, cannellini, lima or navy beans)
  • 1 c water
  • 4 garlic cloves, minced
  • 1 tsp dried Italian seasoning, crushed
  • ¼ tsp ground black pepper
  • ½ c all-purpose flour
  • 1/3 c cornmeal
  • 2 tbsp vegan Parma
  • 1 tbsp snipped fresh parsley
  • 1 tsp baking powder
  • ¼ tsp salt
  • Egg Replacer equal to 1 egg
  • 2 tbsp non-dairy milk
  • 2 tbsp cooking oil
  • 1 (9 oz) pkg frozen Italian cut green beans or 1 (9 oz) pkg frozen cut green beans
  • Paprika


  1. In a 3 ½- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, white beans, the water, garlic, Italian seasoning, and pepper.

  2. Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

  3. For dumplings: In a medium bowl, stir together flour, cornmeal, Parma, parsley, baking powder, and salt. In a small bowl, whisk together Egg Replacer egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.

  4. If using Low, turn to High. Stir frozen green beans into stew. Drop the dumpling dough into 6 mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)

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