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Vegetable Dumpling Soup Recipe

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This recipe for Vegetable Dumpling Soup, by , is from Margaret's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Black

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1 tablespoon canola oil
3 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 teaspoon ground mustard
1/2 cup uncooked orzo pasta
3/4 cup biscuit/baking mix
1/2 cup cornmeal
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup 2% milk

Directions:
Directions:
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).

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep: 25 min. Cook: 20 min

 

 

 

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