Ingredients
1 medium onion, chopped1 tablespoon canola oil3 cans (14-1/2 ounces each) chicken broth1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed1 can (15-1/2 ounces) great northern beans, rinsed and drained1 teaspoon ground mustard1/2 cup uncooked orzo pasta3/4 cup biscuit/baking mix1/2 cup cornmeal1/4 teaspoon dried oregano1/4 teaspoon dried basil1/2 cup 2% milk
Preparation
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. Meanwhile, in a large saucepan, cook orzo according to package directions; drain.
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 into 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).
