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Vegetable Dumpling Soup

Total Time

Prep: 25 min. Cook: 20 min.


6 servings (2 quarts)

Updated: Feb. 15, 2022
“As a busy working mother, I love this recipe. I can use common pantry items to put a hearty, healthful dinner on the table for my family to enjoy. It takes only melon or fruit salad to round out this meal!” Graciela Sandvigen - Rochester, NY


  • 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


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

Nutrition Facts

1-1/3 cups: 307 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1025mg sodium, 54g carbohydrate (7g sugars, 6g fiber), 11g protein.

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