LATE-SUMMER VEGETABLE SOUP
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- 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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Kaydence Taylor
[email protected]This soup was a bit too bland for my taste. I think I would have liked it more if there had been more herbs and spices.
linalinalina rrr
[email protected]I'm not a huge fan of vegetable soups, but this one was actually really good! The combination of vegetables was perfect, and the broth was flavorful and satisfying.
Hassan Adeel
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The late summer vegetables give it a unique and delicious flavor.
Diana reynoso
[email protected]This soup was a hit with my family! It was so easy to make, and the results were delicious. I especially loved the way the vegetables retained their bright colors and flavors.
Eldridge Cockrell
[email protected]I had such a wonderful time cooking this late summer vegetable soup! The flavors were incredible, and my family loved it. The soup was so flavorful and fresh, and the vegetables were cooked perfectly. I will definitely be making this soup again soon!