Late Summer Vegetable Soup

I wanted to use up some veggies I had in my fridge, so I decided to whip up a quick soup. I found this perfect recipe in Martha Stewart’s Everyday Light cookbook. This cookbook is fantastic; it is full of simple, quick and healthy recipes.

This soup was delicious!

What you need,

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2 tbsp. olive oil

1 medium onion, diced

Salt and Pepper

2 cups low sodium chicken broth

2 cups water

2 small zucchini, halved and thinly sliced crosswise

2 cups green beans cut into thirds

3 cups corn, fresh or frozen

1 15oz can diced tomatoes, in juice

½ cup orzo

In a large heavy bottomed pot, heat oil over medium heat.  Add in the onions, season with salt and pepper. Cook for 3-5 minutes until the onions are soft and translucent.

Add in the broth and water, bring to a boil.  Add in the zucchini, green beans, corn and can of tomatoes (with the juice), add in the orzo, and stir to combine.  Cook uncovered for 12-15 minutes until the veggies are tender and the orzo is cooked.  Season with salt and pepper to taste. 

This soup was perfect. I was surprised at how fast this soup came together; it made a really great weeknight meal. There were lots of left overs which made great lunches.

Jen

Recipe from Martha Stewart Everyday Light Cookbook