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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.4
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 633.4 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Summer Vegetable Soup calories by ingredient
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Summer Vegetable Soup

Submitted by: ACURACHICK83

Introduction

Tasty and filling!

I used frozen green beans and corn to save time in preparation. They did not get mushy and we perfect in the soup.
Tasty and filling!

I used frozen green beans and corn to save time in preparation. They did not get mushy and we perfect in the soup.

Number of Servings: 6

Ingredients

    - 4 ears corn, husks and silks removed
    - 2 tablespoons olive oil
    - 1 medium onion
    - coarse salt and ground pepper
    - 2 cans (14.5 ounces each) reduced sodium vegetable or chicken broth
    - 2 large zucchini, halved lengthwise and thinly sliced
    - 8 ounces green beans (stem ends removed), cut into thirds
    - 1 can (14.5 ounces) diced tomatoes in juice
    - 1/2 cup orzo

Directions

Serving size = 1 and 1/2 cups

1. 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.

2. 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.

3. 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.

To Freeze, Ladle 1 and 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.

Number of Servings: 6

Recipe submitted by SparkPeople user ACURACHICK83.






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