Martha Stewart Late Summer Vegetable Soup
- Number of Servings: 6
Ingredients
4 ear(s) corn, husks and silks removed 2 tablespoon(s) olive oil 1 medium onion, chopped Coarse salt Ground pepper 2 can(s) (14.5 ounces each) reduced-sodium vegetable or chicken broth 2 large zucchini, halved lengthwise and thinly sliced 8 ounce(s) green beans, stem ends removed, cut into thirds 1 can(s) (14.5 ounces) diced tomatoes in juice 1/2 cup(s) orzo
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.
Serving Size: Makes 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYQP.
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.
Serving Size: Makes 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYQP.
Nutritional Info Amount Per Serving
- Calories: 192.6
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 402.7 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 6.3 g
- Protein: 7.4 g