Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 tablespoon canola oil

  3. 4-1/2 cups chicken broth

  4. 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed

  5. 1 can (15-1/2 ounces) great northern beans, rinsed and drained

  6. 1 teaspoon ground mustard

  7. 1 cup biscuit/baking mix

  8. 2/3 cup cornmeal

  9. 1/4 teaspoon dried oregano

  10. 1/4 teaspoon dried basil

  11. 2/3 cup 2% milk

  12. 1/2 cup uncooked orzo pasta

Instructions Jump to Ingredients ↑

  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. For dumplings, in a small bowl, combine the baking mix, cornmeal, oregano and basil. Stir in milk just until moistened; set aside. Stir orzo into soup. Drop dumpling batter by tablespoonfuls onto 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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