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Vegetable Stew with Herb Dumplings

Bisquick Heart Smart® recipe! No need for bread. This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.

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 (41) 8 Reviews
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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
45),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
530mg
530%;
Total Carbohydrate
43g
43%
(Dietary Fiber
3g
3%
  Sugars
13g
13%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
25%;
Calcium
25%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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