Martha Stewart Late Summer Vegetable Soup
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
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
Directions
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.
