Vegetable Stew with Parmesan Biscuits

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Vegetable Stew with Parmesan Biscuits

Vegetable Stew with Parmesan Biscuits

  • Author: Ontario Bean Growers
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tbsp vegetable oil (15 mL)
  • 3 medium carrots, sliced
  • 1 medium onion, halved lengthwise and sliced
  • 1 medium zucchini, halved
  • 1 cup frozen whole kernel corn (250 mL)
  • 1 can beans with pork and tomato sauce (14 oz./398 mL)
  • 1 cup stewed tomatoes (250 mL)
  • 1/2 tsp dried basil leaves (2 mL)
  • 1/2 tsp dried oregano leaves (2 mL)
  • 1/4 tsp salt (1 mL)
  • 1 1/4 cup biscuit mix (300 mL)
  • 1/4 cup grated Parmesan cheese (50 mL)
  • 1/3 cup milk (75 mL)

Instructions

In saucepan, heat oil over medium heat. Saute carrots and onions until tender, about 5 minutes. Stir in zucchini, corn, beans, stewed tomatoes, basil. oregano and salt. Heat though. Pour into greased shallow 1 1/2 quart (1.5 L) baking dish.

Parmesan Biscuits:

Combine biscuit mix and cheese. With fork, stir in milk forming a stiff dough. Drop by spoon onto vegetable mixture just before baking.

Bake at 400°F (200°C) for 12 to 15 minutes or until lightly browned.



Nutrition

  • Calories: 293
  • Sugar: 13.3 g
  • Sodium: 837 mg
  • Fat: 8.9 g
  • Carbohydrates: 45.1
  • Fiber: 7.6 g
  • Protein: 10.4 g
  • Cholesterol: 5 mg

Keywords: Vegetable Stew, Bean and Vegetable Stew, Vegetable Stew with Biscuits