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!