Vegetable Dumpling Soup

1. 1

   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.

2. 2

   For dumplings, in a small bowl, combine the baking mix, cornmeal, oregano and basil. Stir in milk just until moistened; set aside.

3. 3

   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).

* Per serving · 4 servings · Values may vary.

No additional tips available.