Soups & Stews #1

There are many variations to Dumpling Stew. This one is vegetarian, but you could add diced chicken with the onion in step one to add protein. Enjoy!

Vegetable Stew with Herb Dumplings

1	medium onion, chopped (1/2 cup)
1	tablespoon vegetable oil
1/2	cup uncooked orzo or other pasta
1	carton (32 ounces) chicken broth (4 cups) or vegetable broth
1	teaspoon ground mustard, opt
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 biscuit mix
2/3	cup cornmeal
1/4	teaspoon dried oregano leaves
1/4	teaspoon dried basil leaves
2/3	cup fat-free (skim) milk

Total Time: 4 hours 30 min

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.
High Altitude (3500-6500 ft) Cook dumplings uncovered over low heat 12 minutes. Cover and cook 12 minutes.