Vegetable Stew with Dumplings Vegetarian
Cozy up to a bowl of hearty **Vegetable Stew with Dumplings**, a comforting vegetarian dish brimming with wholesome ingredients and rustic charm. This satisfying recipe combines a medley of vibrant vegetables—carrots, parsnips, zucchini, and more—simmered in a fragrant, herb-infused broth of thyme, rosemary, and bay leaf. Topped with tender, buttery dumplings flecked with fresh parsley, this one-pot wonder is a perfect balance of earthy flavors and melt-in-your-mouth texture. Ready in just over an hour, this stew is an ideal crowd-pleaser for weeknight dinners or a warming weekend meal. Whether you’re a plant-based eater or simply looking for a nourishing vegetarian option, this recipe is a must-try for ultimate comfort food vibes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, diced carrots
- 2 medium, diced celery stalks
- 2 medium, peeled and diced potatoes
- 2 medium, peeled and diced parsnips
- 1 cup, trimmed and chopped green beans
- 1 medium, diced zucchini
- 3 minced garlic cloves
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 3 tablespoons, cold and cubed unsalted butter
- 0.5 cup milk
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the garlic and cook for another minute until fragrant.
Add the potatoes, parsnips, green beans, and zucchini to the pot. Stir well to combine.
Pour in the vegetable broth and canned diced tomatoes (including their liquid). Stir in the thyme, rosemary, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, or until the vegetables are tender.
While the stew is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt.
Using a fork or pastry cutter, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Stir in the milk and parsley until just combined. Do not overmix.
Once the vegetables in the stew are tender, remove the bay leaf.
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew, spacing them slightly apart. Cover the pot and cook for 15 minutes without lifting the lid, allowing the dumplings to steam and cook through.
Check that the dumplings are fully cooked by inserting a toothpick—it should come out clean.
Serve the vegetable stew with dumplings hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 11221 mg | 488% | |
| Total Carbohydrate | 443.0 g | 161% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 95.6 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1050 mg | 81% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 9552 mg | 203% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
