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Late Summer Vegetable Soup Recipe

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This recipe for Late Summer Vegetable Soup is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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