Late Summer Vegetable Soup

I love it when it’s soup weather!  I don’t much care for the cold weather but I do love to make homemade soup.  This is a good one but I can’t remember where the recipe came from.

4 ears corn, husks and silks removed (I cheated and used a can of corn, undrained)

2 tablespoons olive oil (omit if making soup in crock pot)

1 medium onion, chopped

coarse salt and ground pepper

2 (14.5 oz each) cans vegetable or chicken broth (I used chicken)

2 cups water

2 large zucchini, halved lengthwise and thinly sliced

8 ounces green beans (stem ends removed), cut into thirds (I cheated here too and used a can of green beans, undrained)

1 (14.5 oz) can diced tomatoes in juice

1/2 cup orzo

Cut off tip of each ear of corn.  One at a time, stand ears in a wide bowl.  With a sharp knife (or the Pampered Chef’s kernel cutter), carefully slice downward to release kernels.  In a large pot, heat oil over medium.  Add onion and season with salt and pepper.  Cook, stirring frequently, until onion is translucent, 3 – 5 minutes.  Add broth and 2 cups water and bring to a boil.  Add zucchini, beans, corn, tomatoes (with juice) and orzo.  Cook uncovered until orzo is tender, 8 – 11 minutes.  Season with salt and pepper.  (Can be frozen up to 3 months.)

OR you can dump all the ingredients (except oil and orzo) in a crock pot and cook on low for about 7 hours, adding orzo the last 30 minutes of cooking time, like I did!


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