|Onion||1 Medium, chopped (1/2 Cup)|
|Vegetable oil||1 Tablespoon|
|Orzo pasta/Rosamarina pasta||1⁄2 Cup (8 tbs) (Uncooked)|
|Chicken broth/Vegetable broth||4 Cup (64 tbs)|
|Ground mustard||1 Teaspoon|
|Frozen sweet peas potatoes and carrots||16 Ounce (Thawed)|
|Great northern beans||16 Ounce (Drained, Rinsed)|
|Bisquick heart smart mix||1 Cup (16 tbs)|
|Cornmeal||2⁄3 Cup (10.67 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Fat free milk||2⁄3 Cup (10.67 tbs) (Skim)|
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.