Vegetable Stew with Herb Dumplings Printable Recipe

Vegetable Stew with Herb Dumplings

Vegetable Stew with Herb Dumplings
Vegetable Stew with Herb Dumplings
  • 1 medium onion 1/2 cup, chopped
  • 1 tablespoon vegetable oil
  • 1/2 cup uncooked orzo or rosamarina pasta
  • 1 carton Progresso┬« chicken broth or vegetable broth 32 ounces, 4 cups
  • 1 teaspoon ground mustard
  • 1 bag frozen sweet peas 16 ounces, potatoes and carrots, thawed
  • 1 can great northern beans 15 to 16 ounces, rinsed and drained
  • 1 cup Bisquick Heart Smart┬« mix
  • 2/3 cup cornmeal
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried basil leaves
  • 2/3 cup fat-free milk skim
  1. Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
  2. Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
  3. Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
  4. Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.