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    Home Β» Recipe Β» Soup Β» Vegetable Stew with Dumplings

    Vegetable Stew with Dumplings

    Published Sep 10, 2018 Β· Updated Apr 27, 2022 by Ginnie Β· 25 Comments

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    Warm up with a bowl of this delicious Vegetable Stew with Dumplings ... it's the perfect cold weather comfort food!

    A bowl of Vegetable Stew with Dumplings.

    Can we be honest here? Sometimes, I'm not sure how I ended up living in Dallas. Ha ha ...

    Of all the places I ever dreamed of moving (NYC, Paris, etc.), Texas was definitely not on my radar. I just never pictured myself as a Texan ... but here I am!

    Don't get me wrong, there are a lot of things to love about the Lone Star State (breakfast tacos being #1, of course). But the weather at this time of year is definitely not one of them. I'd rather be wearing a cozy sweater and a pair of boots, but instead I'm over here in Dallas sweating in shorts and flip flops.

    The fear of missing out on all the best fall things is strong, but at least with the A/C cranking I can enjoy my favorite comfort foods. And it doesn't get more comforting than a big bowl of this Vegetable Stew with Dumplings!

    A pot of vegetarian Vegetable Stew with Cheddar Dumplings.

    About the Recipe

    You are going to love this Vegetable Stew! It's total comfort food and definitely worth turning up the A/C for!

    This recipe was made for crisp fall days. The delicious, creamy vegetarian stew is packed with veggies, and the chickpeas add a little protein. And then there are the homemade cheddar herb dumplings. Yum!

    This is the kind of recipe that warms you up from the inside out. Perfect for when the temperature starts to dip ... that would be November in Texas btw.

    Closeup of Vegetable Dumpling Stew.

    How to Make Vegetable Stew with Dumplings

    The best thing about this veg stew (apart from its delicious taste)? It's so easy to make!

    You are going to start by sauteing a base of onions, celery and carrots. Once the onions start turning transparent, you'll add garlic, thyme, and sage for a pop of warm fall flavor.

    Next, come the potatoes, along with a little flour, which helps to thicken the stew. Mix it in really well. You want the flour to coat the veggies evenly.

    Once the vegetables are coated with flour, add the vegetable broth and stir well. Bring the stew to a boil, then reduce heat to a simmer. Cook the stew until the potatoes are just tender. Make sure not to overcook the potatoes, because they'll keep cooking after you add the dumplings.

    Adding dumplings to Vegetable Stew.

    Next, you'll add the peas and garbanzo beans. Bring the stew to a boil again, then have a taste, and adjust the seasoning with salt and pepper. Once you add the dumplings, it will be hard to season the stew below. So make sure it tastes good now.

    Make the Cheddar Herb Dumplings

    You'll prepare the cheddar herb dumplings while the stew cooks. They're super simple to make, so don't be intimidated if you've never made dumplings before.

    Mix together all the dry ingredients (including the cheese and fresh parsley) in one bowl and all the wet ingredients in another bowl. Then, you'll use a spatula to mix everything together until just combined. Don't overmix or your dumpling will be tough.

    Wait until you add the peas to the stew to combine the wet and dry ingredients (that way the baking powder won't start reacting). Then, when the stew reaches a boil, you'll add the dough in heaping spoonfuls, creating 18 dumplings.

    Closeup of a pot of vegetarian stew topped with cheddar dumplings.

    Finish the Stew

    At this point, your stew may look a little thin and your dumplings may seem a little sad ... don't worry! The stew will thicken as it cooks and the dumplings will magically plump up.

    Cover the stew and reduce the heat to a simmer, then set your timer for eight minutes. After eight minutes (no peeking), remove the lid and poke a toothpick into one of the dumplings.

    If it comes out clean, the dumplings are done. If it comes out with dough attached, cook the dumpling for a few more minutes (covered) or until they pass the toothpick test.

    Divide the stew between six bowls, topping each bowl with three dumplings. I like to sprinkle the top with a little parsley, too ... it adds fresh flavor and a dash of color.

    A bowl of vegetarian Vegetable Stew with homemade cheddar dumplings.

    You are going to love this hearty Vegetable Stew ... it's sooo delish! And those dumplings? They will definitely make your inner carb-lover happy!

    If you have any leftovers, simply rewarm the stew on the stove or in the microwave. You may want to add a little extra broth, because the stew thickens as it cools off. And this Vegetable Stew with Dumplings is freezer friendly, too.

    So what are you waiting for? Make this mouthwatering Vegetable Dumpling Stew tonight ... this is one recipe your whole family will love!

    A bowl of Vegetable Stew and Dumplings with a spoon in it.

    Related Recipes

    If you loved this tasty Vegetable Dumpling Stew, you'll want to try these recipes next!

    • Classic Vegetable Stew
    • Vegan Irish Stew
    • Creamy Kale and Potato Soup
    • Easy Asian Dumpling Soup
    • Tomato Tortellini Soup
    • Kitchen Sink Vegetable Soup
    • Spinach Artichoke Soup with Tortellini
    • Vegetable Barley Soup

    Still hungry? I've rounded up 40 Hearty Vegetarian Soup Recipes that will keep you happy no matter how cold the weather gets!

    Vegetable Stew and Dumplings served in a printed blue bowl.
    Print Recipe SaveSaved!
    5 from 16 votes

    Vegetable Stew with Dumplings

    Warm up with a bowl of this hearty Vegetable Stew with Dumplings ... it's total comfort food!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Soup
    Cuisine: American
    Servings: 6 people
    Calories: 475kcal
    Author: Ginnie

    Ingredients

    For Stew:

    • 1 tablespoon extra virgin olive oil
    • 1 medium onion, chopped
    • 2 stalks celery, chopped
    • 2 large carrots, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • Β½ teaspoon dried sage
    • 2 medium red potatoes, chopped
    • ΒΌ cup flour
    • 6 cups vegetable broth
    • β…“ cup frozen peas
    • 1 (15-ounce) can garbanzo beans, drained and rinsed
    • salt
    • pepper

    For Dumplings:

    • 2 cups flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • Β½ teaspoon garlic powder
    • Β½ cup shredded sharp cheddar cheese
    • 1 tablespoon minced parsley, plus additional for serving
    • β…” cup whole milk
    • 1 large egg, beaten
    • 2 tablespoons unsalted butter, melted

    Instructions

    Prepare Stew:

    • Heat olive oil in a large heavy bottom pot (such as a dutch oven) over medium heat.
    • Add onions, celery, and carrots to oil. Season with salt and pepper, then cook until onions start to turn transparent (about 10 minutes).
    • Mix in garlic, thyme, and sage; cook, stirring constantly, until fragrant (about 1 minute).
    • Stir in potatoes and flour, mixing well to coat veggies evenly with flour.
    • Add vegetable both and stir well. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender (do not overcook).
    • Mix in peas and garbanzo beans and return to a boil. Season to taste with salt and pepper.

    Prepare Dumplings:

    • While stew is cooking, whisk together flour, baking powder, salt, and garlic powder.
    • Stir cheddar and parsley into flour.
    • In a separate bowl, whisk together milk, egg, and butter.
    • After you add the peas and garbanzo beans to the stew, fold the milk mixture into the flour mixture with a spatula, mixing just until combined.
    • Using a spoon, drop heaping spoonfuls of the dough into the boiling stew, dividing the dough as evenly as possible into 18 dumplings.
    • Cover the pot and reduce heat to a simmer.
    • Cook the dumplings for 8 minutes, then remove lid. Test a dumpling with a toothpick; if it comes out clean, the dumplings are done. If not, cook the dumplings for a few more minutes (with the pot covered), then test again.
    • Serve stew and dumplings hot, sprinkled with parsley. Enjoy!

    Nutrition

    Calories: 475kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    A bowl of Vegetable Stew with Dumplings.

    What is your favorite fall comfort food?

    Vegetable Stew with DumplingsVegetable Stew with Dumplings
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    25 Comments
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    Jenny
    25 days ago

    I tried to make them small and they completely fell apart not sure where I went wrong

    0
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    Author
    Ginnie
    23 days ago
    Reply to  Jenny

    Hi, Jenny! I'm sorry the recipe didn't turn out for you. The dumplings shouldn't fall apart while simmering ... they should actually firm up. Did you make any substitutions? If not, I'm guessing that you made them too small, and then they dissolved while simmering. If you make the recipe again, make the dumplings larger next time. Also, make sure you are simmering the stew (not boiling it), once you add them. Let me know if I can help you troubleshoot more πŸ™‚

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    Aimee
    26 days ago

    5 stars
    So good! Made this for my vegetarian adult daughter while she was visiting and will make it again for myself (not vegetarian). I made a few minor modifications based on what I had and her preference (no green peas; used thyme rather than rosemary, added a bay leaf, added a handful of chopped fresh kale at the end) but they were minor and it was excellent. Great, flexible recipe.

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    Author
    Ginnie
    23 days ago
    Reply to  Aimee

    I'm so glad you both loved the stew, Aimee! Those substitutions sound delicious πŸ™‚

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    Reply
    Chiqui
    1 month ago

    5 stars
    Wow this is really good, so easy and fast to make too, definitely going in the rotation.

    0
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    Author
    Ginnie
    1 month ago
    Reply to  Chiqui

    I'm so glad you loved the stew, Chiqui! πŸ™‚

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    Reply
    Pauli
    1 year ago

    5 stars
    First time I've made meatless chicken and dumplings and this recipe proved excellent!! I added oatmilk and egg whites to the dumplings because it's what I had, and they are perfectly sized and very fluffy! I also added some white wine to deglaze and subbed white beans for the garbanzo.

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    Author
    Ginnie
    1 year ago
    Reply to  Pauli

    I'm so glad you enjoyed the recipe, Pauli! Thanks for sharing your tips ... sounds delicious! πŸ™‚

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    Leimaba
    1 year ago

    5 stars
    This is a wonderful stew. I did add some sweet peppers and a splash of apple cider vinegar to it. My family loved it. Super tasty and very easy to follow! Thank you so much.

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    Bethann
    2 years ago

    5 stars
    Great recipe! The soup is rich and filling and the dumplings are fluffyβ€”the perfect topping for the soup. This recipe is a keeper.

    1
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  Bethann

    Hi, Bethann! I'm so happy to hear you're loving the stew! Thank you so much for the review.

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    Jess
    2 years ago

    Just made this here in Wellington, New Zealand! Yum thank u! Came out perfect! Do u know if you can freeze it? Or is that not ideal with the dumplings?

    0
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  Jess

    Hello in Wellington, Jess! I'm so glad to hear you enjoyed the recipe. I haven't tried freezing it unfortunately. I think the dumpling might be okay, but personally, I don't think potatoes freeze all that well (they get mealy). Maybe try it with a small portion and see how it goes, before freezing a whole batch.

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    Summer
    3 years ago

    5 stars
    Soooo good. I’ve tried many versions of this soup, and this is the one I’ll use from now on. It’s a perfect β€œwhat veg and cheese bits do I have at the end of the week?” Recipe, and the dumplings come out perfect every time.

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Summer

    Thanks, Summer! I'm so happy to hear you love the stew and have found a go to recipe! πŸ™‚

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    Michael Peck
    3 years ago

    I made a big pot of this last night and it was wonderful. The only thing I changed was I added two diced golden beets. This will be a staple in my house from now on.

    0
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    Author
    Ginnie
    3 years ago
    Reply to  Michael Peck

    I'm so glad you enjoyed the stew, Michael! Love the idea of adding golden beets! πŸ™‚

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    Summer
    3 years ago

    5 stars
    Exactly what I was looking for. So good! Thanks!

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Summer

    Yay ... so glad you enjoyed it, Summer! Thanks for the review. πŸ™‚

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    Anna
    3 years ago

    5 stars
    Followed the recipe - only sub was almond milk. Turned out incredible. Very hearty and tastes amazing. My first time making dumplings. Thanks for a great recipe!

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Anna

    I'm so glad you enjoyed the recipe, Anna! I love the idea of using almond milk πŸ™‚

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    Holly
    4 years ago

    Pinning! This looks great!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Holly

    Thanks, Holly! Let me know if you try it πŸ™‚

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    Reply
    Paula
    4 years ago

    This looks so good!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Paula

    Thanks, Paula! πŸ™‚

    0
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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