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Home Recipes
Soup

Late Summer Vegetable Soup

Before you jump into fall, savor the last of summer with this tomato, corn, and green bean soup. It gets heft from orzo which cooks in the soup pot, so there's just one pan to clean.

Ingredients :

    4 ears corn, husks and silks removed
    2 tablespoons olive oil
    1 medium onion, chopped
    Coarse salt and ground pepper
    2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
    2 large zucchini, halved lengthwise and thinly sliced
    8 ounces green beans (stem ends removed), cut into thirds
    1 can (14.5 ounces) diced tomatoes, in juice
    ½ cup orzo

Direction :

    Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
    In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
    Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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