Corned Beef Stew - cooking recipe

Ingredients

2 (11 1/2 oz.) cans condensed split pea with ham soup
1 (12 oz.) can corned beef, chilled and cubed
1 (8 1/2 oz.) can mixed vegetables
1 c. packaged biscuit mix

Preparation

In Dutch oven, combine soup, soup can of water, corned beef and undrained vegetables.
Bring to boil.
Stir together the biscuit mix and 1/3 cup water until moistened.
Drop biscuit mix from rounded tablespoonful atop bubbling stew, making 4 to 6 dumplings.
Sprinkle dumplings with dried parsley flakes.
Cover tightly.
Reduce heat; simmer 15 to 18 minutes.