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Spiced Autumn Vegetable Stew with Sour Cream Dumplings

servings: 8
Spiced Autumn Vegetable Stew with Sour Cream Dumplings

prep time


total time





Spiced Autumn Vegetable Stew with Sour Cream Dumplings

servings: 8
For the Dumplings:
  • 3/4 cup Hood® Sour Cream  
  • 3/4 cup Hood® Milk 
  • 1 ½ cups flour 
  • 1 Tbsp. baking powder 
  • ¼ tsp. salt 
  • 1 Tbsp. fresh sage, minced (or 1 teaspoon dried) 
  • 2 Tbsp. oil mix (90% vegetable oil, 10% olive oil) 
For the Stew:
  • 1 Tbsp. olive oil 
  • 3 carrots, chopped 
  • 3 celery stalks, chopped
  • 1 large onion, chopped
  • 1 small butternut squash, peeled and cut in 1” cubes 
  • 1 large sweet potato, peeled and chopped 
  • 2 cups chicken or vegetable broth 
  • 1 can (28 oz.) crushed tomatoes 
  • 1 cup water 
  • 1 can cannelloni beans, undrained 
  • 1 Tbsp. chili powder 
  • 1 Tbsp. cumin 
  • 2 tsp. cinnamon 
  • 1 tsp. smoked paprika 
  • 1 bay leaf 
  • 1 tsp. salt 
  • 1 tsp. pepper 
In a large pot, heat oil until hot. Add chopped vegetables and cook over medium heat, stirring often until softened, about 8-10 minutes. Add all spices and cook for 1 minute, stirring constantly. Add the chicken broth, tomatoes, and water. Bring to a boil, reduce heat and simmer 5 minutes. 
Prepare dumpling batter while the stew is simmering. 
Combine the flour, baking powder, salt, sage, and mix well. Separately, mix together the sour cream, milk, and oil. Then fold together the wet and dry ingredients, stirring until completely combined. 
Add the cannelloni beans, stir well to combine. Drop the dumplings by small teaspoons into the boiling stew. Cover tightly and cook for about 20 minutes, or until the dumplings are cooked throughout and not doughy inside. 
Calories per serving: 316
Carbs per serving: 46 g 

This recipe was written by Wendy of 

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