Martha Stewart Late Summer Vegetable Soup

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Martha Stewart Late Summer Vegetable Soup calories by ingredient

Number of Servings: 6


    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.

Member Ratings For This Recipe

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    Great! - 6/10/14