Vegetable Dumpling Soup

Name: Vegetable Dumpling Soup
Ingredients: 1 medium onion, chopped; 1 tablespoon canola oil; 3 cans (14-1/2 ounces each) chicken broth; 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed; 1 can (15-1/2 ounces) great northern beans, rinsed and drained; 1 teaspoon ground mustard; 1/2 cup uncooked orzo pasta; 3/4 cup biscuit/baking mix; 1/2 cup cornmeal; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/2 cup 2% milk

12 ingredients

3 steps

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
3 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 teaspoon ground mustard
1/2 cup uncooked orzo pasta
3/4 cup biscuit/baking mix
1/2 cup cornmeal
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup 2% milk

Directions

1

In a Dutch oven, saute onion in oil until tender. Stir in the broth, vegetable blend, beans and mustard. Bring to a boil. Reduce heat; simmer for 6-8 minutes or until heated through. Meanwhile, in a large saucepan, cook orzo according to package directions; drain.
2

For dumplings, in a small bowl, combine the baking mix, cornmeal, oregano and basil. Stir in milk just until moistened; set aside.
3

Stir orzo into soup. Drop dumpling batter by tablespoonfuls into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).