Back to Vegan Vegetable Soup All Reviews for Vegan Vegetable Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 6 med103901_0908_veg_soup.jpg
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 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 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 Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 6 med103901_0908_veg_soup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 6
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 6
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 6
6
med103901_0908_veg_soup.jpg
med103901_0908_veg_soup.jpg
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 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 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
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 (12)
Add Rating & Review 60 Ratings 5 star values: 15 4 star values: 20 3 star values: 16 2 star values: 6 1 star values: 3
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Reviews (12)
Add Rating & Review 60 Ratings 5 star values: 15 4 star values: 20 3 star values: 16 2 star values: 6 1 star values: 3
Add Rating & Review
60 Ratings 5 star values: 15 4 star values: 20 3 star values: 16 2 star values: 6 1 star values: 3
60 Ratings 5 star values: 15 4 star values: 20 3 star values: 16 2 star values: 6 1 star values: 3
60 Ratings 5 star values: 15 4 star values: 20 3 star values: 16 2 star values: 6 1 star values: 3
5 star values: 15 4 star values: 20 3 star values: 16 2 star values: 6 1 star values: 3
Martha Stewart Member Rating: 5 stars 10/14/2012 Such a wonderful soup! Great flavours! Definitely use fresh sweet corn as opposed to frozen corn.. it's worth the extra buck! Martha Stewart Member Rating: Unrated 10/07/2009 made this fr lunches all week. really fresh, easy and delicious! no brainer Martha Stewart Member Rating: Unrated 09/07/2009 Made this soup yesterday...easy, healthy and the fresh corn adds a nice sweetness...plus, the kids loved it too!! Martha Stewart Member Rating: Unrated 09/04/2009 I made this yesterday..in no time. Delicious. Healthy. I added fresh avocado as a garnish and a sprinkle of parmesan cheese! Martha Stewart Member Rating: Unrated 09/02/2009 What is wrong with this sight ? I've submited comments 5 times and only part of my comment is coming through or not at all !! Very frustrarting ! Help !! Martha Stewart Member Rating: Unrated 09/02/2009 I agreed with designer53 Martha Stewart Member Rating: Unrated 08/18/2009 My husband really loved this simple soup. I couldn't find orzo at my market, so I initially made it without the orzo. Then when I found some orzo at Target (!) I added it to the leftovers. Either way is good. Martha Stewart Member Rating: Unrated 10/26/2008 From the first time I made this glorious soup...I knew it would be a favorite. I season with garlic powder,use yellow squash instead of corn and sometimes add green peas instead of green beans. I make a batch each Sunday night to freeze for lunches,dinner and to give away to friends. I've made it with frozen yellow and zuchini squash and that works too. Thanks for such a great and healthy soup!!! I lost 7 # by eating it twice a day for two week..didn't know it had such extra benefits!! Martha Stewart Member Rating: Unrated 09/18/2008 Love that you used the cobs and I bet that really gave the soup a sweet flavor, Browning the onion gave richness too. Martha Stewart Member Rating: Unrated 08/25/2008 I left out the orzo and browned the onion to a nice caramel color. I also added the cobs to the broth and water, cooking the flavor out of them for about 20 minutes then removing. This was a delicious soup. We had it with oatmeal batter bread rolls, freezing the remaining soup and rolls to enjoy that last taste of summer when the weather gets cooler.Martha Stewart Member
Rating: 5 stars 10/14/2012
Such a wonderful soup! Great flavours! Definitely use fresh sweet corn as opposed to frozen corn.. it’s worth the extra buck!
Rating: 5 stars
Rating: Unrated 10/07/2009
made this fr lunches all week. really fresh, easy and delicious! no brainer
Rating: Unrated
Rating: Unrated 09/07/2009
Made this soup yesterday…easy, healthy and the fresh corn adds a nice sweetness…plus, the kids loved it too!!
Rating: Unrated 09/04/2009
I made this yesterday..in no time. Delicious. Healthy. I added fresh avocado as a garnish and a sprinkle of parmesan cheese!
Rating: Unrated 09/02/2009
What is wrong with this sight ? I’ve submited comments 5 times and only part of my comment is coming through or not at all !! Very frustrarting ! Help !!
I agreed with designer53
Rating: Unrated 08/18/2009
My husband really loved this simple soup. I couldn’t find orzo at my market, so I initially made it without the orzo. Then when I found some orzo at Target (!) I added it to the leftovers. Either way is good.
Rating: Unrated 10/26/2008
From the first time I made this glorious soup…I knew it would be a favorite. I season with garlic powder,use yellow squash instead of corn and sometimes add green peas instead of green beans. I make a batch each Sunday night to freeze for lunches,dinner and to give away to friends. I’ve made it with frozen yellow and zuchini squash and that works too. Thanks for such a great and healthy soup!!! I lost 7 # by eating it twice a day for two week..didn’t know it had such extra benefits!!
Rating: Unrated 09/18/2008
Love that you used the cobs and I bet that really gave the soup a sweet flavor, Browning the onion gave richness too.
Rating: Unrated 08/25/2008
I left out the orzo and browned the onion to a nice caramel color. I also added the cobs to the broth and water, cooking the flavor out of them for about 20 minutes then removing. This was a delicious soup. We had it with oatmeal batter bread rolls, freezing the remaining soup and rolls to enjoy that last taste of summer when the weather gets cooler.
All Reviews for Vegan Vegetable Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegan Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
