Best Late Summer Vegetable Soup Recipes

Late-Summer Vegetable Soup image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
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

Steps:

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.

Late-Summer Vegetable Soup image

Yield serves 6

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, finely chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) low-sodium vegetable or chicken broth
2 cups water
2 large zucchini, halved lengthwise and thinly sliced crosswise
8 ounces green beans, trimmed and cut into thirds
3 cups fresh (from about 4 ears) or frozen corn kernels (do not thaw)
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup orzo

Steps:

In a 5-quart Dutch oven or other heavy 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 the water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with their juice), and orzo; stir to combine. Cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper and serve.
(Per Serving)
Calories: 182
Fat: 5.6g (0.8g Saturated Fat)
Protein: 6g
Carbohydrates: 31.1g
Fiber: 4.7g