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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âAs a busy working mother, I love this recipe. I can use common pantry items to put a hearty, healthful dinner on the table for my family to enjoy. It takes only melon or fruit salad to round out this meal!â Graciela Sandvigen - Rochester, NY 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). Yield: 6 servings (2 quarts).
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