Vegetable Stew With Herb Dumplings

• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 12 cup uncooked orzo pasta or 12 cup rosamarina pasta
• 4 cups vegetable broth
• 1 teaspoon ground mustard
• 1 (16 ounce) bag frozen peas, potatoes and carrots, thawed
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 cup reduced fat Bisquick baking mix
• 23 cup cornmeal
• 14 teaspoon dried oregano
• 14 teaspoon dried basil
• 23 cup skim milk

1. Cook onion in oil in Dutch oven over medium heat until crisp-tender.
2. Stir in pasta, broth, mustard, vegetables and beans.
3. Heat to boiling, stirring occasionally.
4. Stir together Bisquick mix, cornmeal, oregano and basil.
5. Stir in milk just until dry ingredients are moistened.
6. Drop dough by tablespoonfuls onto boiling stew; reduce heat to low.
7. Cook uncovered for 10 minutes.
8. Cover and cook 10 minutes longer.

onion, vegetable oil, orzo pasta, vegetable broth, ground mustard, frozen peas, great northern beans, baking mix, cornmeal, oregano, basil, milk

Taken from www.food.com/recipe/vegetable-stew-with-herb-dumplings-364671 (may not work)