Vegetables and Dumplings
Cozy up with a hearty bowl of homemade **Vegetables and Dumplings**, the ultimate comfort food for chilly evenings or when you’re craving something soul-soothing. This delicious one-pot recipe combines a medley of fresh vegetables including carrots, potatoes, celery, and green beans, all simmered to tender perfection in a creamy, herb-infused broth. Topped with light, fluffy dumplings made from scratch, this dish is both nostalgic and satisfying. Quick to prepare in under an hour and packed with wholesome ingredients, it’s a flavorful vegetarian meal that’s perfect for feeding the family or meal prepping. Serve it piping hot for a nourishing classic that’s as heartwarming as it is delicious. Keywords: vegetables and dumplings recipe, hearty vegetarian dinner, vegetable stew with dumplings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 medium, diced yellow onion
- 2 medium, peeled and diced potatoes
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 4 cups vegetable broth
- 1.5 cups milk
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup (for dumplings) all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons (for dumplings) salt
- 0.5 cups (for dumplings) milk
- 2 tablespoons, melted (for dumplings) butter
Instructions
Prepare the Vegetables: Dice the carrots, celery, onion, and potatoes. Trim and cut the green beans into 1-inch pieces. Set aside.
Heat a large pot or Dutch oven over medium heat. Add the butter and let it melt. Add the diced onion, carrots, and celery, and sauté for 5 minutes until slightly softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the vegetable broth and milk, making sure to break up any lumps of flour. Bring the mixture to a simmer.
Add the potatoes, green beans, thyme, parsley, salt, and pepper. Stir to combine. Cover and let the vegetables simmer for 15-20 minutes, or until tender.
While the vegetables are cooking, prepare the dumpling batter. In a medium bowl, stir together the flour, baking powder, and salt. Add the milk and melted butter, and mix until just combined. Do not overmix.
Once the vegetables are tender and the broth has slightly thickened, reduce the heat to low. Use a spoon to drop 1-2 tablespoon-sized portions of the dumpling batter onto the surface of the simmering liquid. Avoid overcrowding.
Cover the pot with a lid and let the dumplings cook for 10-12 minutes, or until they are puffy and cooked through. Do not lift the lid while the dumplings cook.
Serve hot, scooping the vegetables, creamy broth, and dumplings into bowls. Enjoy!
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 7338 mg | 319% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 67.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1167 mg | 90% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6910 mg | 147% | |
*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.
