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Vegetable Stew

Radburn's picture
No need for bread. This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stewed
Interest: 
Holiday, Kids, Party
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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