Hearty Vegetable Stew With Fluffy Dumplings

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This vegetable stew with dumplings is a soul-warming dish bursting with fresh flavors and textures. It’s perfect for a cozy night in, a potluck contribution, or a quick and easy weeknight meal. The savory vegetable base is packed with seasonal goodness, while the fluffy dumplings add a delightful pillowy contrast.

This recipe is easily customizable, so feel free to swap out vegetables or add your favorite protein. Here’s how to create this delicious and satisfying dish:

Chunky veg stew with cheesy dumplings
Chunky veg stew with cheesy dumplings


2 tablespoons olive oil

  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, drained and rinsed (optional)
  • 1 (15 oz) can chickpeas, drained and rinsed (optional)
  • 1 cup frozen peas
  • 1 cup chopped green beans
  • 1 cup chopped corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste

  • Dumplings:

    1 cup all-purpose flour

  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons melted butter

  • Instructions:

    1. Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, or until softened. Stir in the garlic and cook for an additional minute until fragrant.

    2. Build the stew base: Add the vegetable broth, diced tomatoes, kidney beans (if using), chickpeas (if using), and dried herbs. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

    3. Add the peas, green beans, and corn: Stir in the frozen peas, green beans, and corn. Cook for an additional 5 minutes, or until the vegetables are tender-crisp.

    4. Prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine milk and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

    5. Drop dumplings into the stew: Using a spoon, drop spoonfuls of dumpling batter onto the simmering stew. Cover the pot and cook for 10-12 minutes, or until the dumplings are cooked through and fluffy.

    Nutrition Facts:

    (Per serving, without kidney beans or chickpeas)

    Calories: 350

  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 5mg
  • Sodium: 500mg (depending on added salt)
  • Carbohydrates: 50g
  • Fiber: 10g
  • Sugar: 10g
  • Protein: 10g

  • Conclusion:

    This vegetable stew with dumplings is a delightful twist on a classic comfort food. It’s packed with nutrients, easy to prepare, and endlessly adaptable. With its warm flavors and fluffy dumplings, this dish is sure to become a family favorite.


    1. Can I use a different type of broth? Absolutely! You can substitute vegetable broth with chicken broth or beef broth for a richer flavor profile. Just be mindful of the sodium content if using store-bought broth.

    2. Can I make the stew vegetarian? Simply omit the kidney beans and chickpeas. The stew will still be hearty and satisfying.

    3. What other vegetables can I add? Feel free to experiment with seasonal vegetables like zucchini, yellow squash, bell peppers, or mushrooms.

    4. Can I freeze the leftovers? Yes, this stew freezes well. Let it cool completely, then store it in an airtight container for up to 3 months.