Reviews Add Rating & Review
Back to Late-Summer Vegetable Soup All Reviews for Late-Summer Vegetable Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Late-Summer Vegetable Soup Recipe Summary prep: 35 mins total: 35 mins Servings: 6
Ingredients Ingredient Checklist 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 1/2 cup orzo
Cook’s Notes To freeze: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.
Gallery Late-Summer Vegetable Soup
Recipe Summary prep: 35 mins total: 35 mins Servings: 6
Gallery
Late-Summer Vegetable Soup
Late-Summer Vegetable Soup
Late-Summer Vegetable Soup
Recipe Summary prep: 35 mins total: 35 mins Servings: 6
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 6
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 6
6
Ingredients
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 1/2 cup orzo
Directions
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.
Cook’s Notes To freeze: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.
Cook’s Notes
To freeze: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Late-Summer Vegetable Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Late-Summer Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
