|Lean ground beef||1 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Celery stalk||1⁄2 Cup (8 tbs), thinly sliced (1 medium sized)|
|Onion||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Canned navy beans/Kidney beans||16 Ounce (drained)|
|Canned beef broth||14 Ounce|
|Diced tomatoes||2 Cup (32 tbs) (ProgressoÂ®)|
|Original bisquick mix||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
1. Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef. Heat to boiling; reduce heat.
3. Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.