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Late Summer Vegetable Soup Recipe

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This recipe for Late Summer Vegetable Soup, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Schlais
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T Olive Oil
1 med Onion, chopped
Coarse Salt and Ground Pepper
1/2 C Orzo (optional)
4 ears Corn, husks and silks removed
29 oz reduced sodium Vegetable or Chicken Broth
2 med Zucchini, halved lengthwise and thinly sliced
8 oz Green Beans (stem ends removed) cut into thirds
2 C fresh Tomatoes, chopped or 14.5 oz diced Tomatoes in juice
1 finely diced Habenero Pepper (use less if don't like hot food)

Directions:
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, 3-5 minutes. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), habenero, and orzo if used. Cook uncovered until the orzo is tender, 8-11 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
To Freeze: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer up to 3 months. Great for a quick lunch.

 

 

 

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