Vegetable Stew with Herb Dumplings

 

1

medium onion, chopped (1/2 cup)

1

tablespoon vegetable oil

1/2

cup uncooked orzo or rosamarina pasta

1

carton (32 ounces) Progresso® chicken broth (4 cups) or vegetable broth

1

teaspoon ground mustard

1

bag (16 ounces) frozen sweet peas, potatoes and carrots, thawed

1

can (15 to 16 ounces) great northern beans, 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 (skim) milk

• 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.