Best Summer Vegetable Orzo Soup Recipes
SUMMER ORZO SOUP
With the appearance of the first zucchinis and chard in my home garden and some below-average summer temperatures, I quickly threw together a hearty summer orzo soup
Provided by Kristina Jug
Categories Soups & Stews
Number Of Ingredients 11
Steps:
- Peel and finely dice one onion and garlic cloves. Peel and slice a carrot. Wash and slice zucchini and chard leaves.
- In a pot heat olive oil to medium. Add chopped onions and lightly fry until translucent, stirring regularly so as not to burn the onion. Then, add garlic and carrots. Stir well and pour in your stock and let it simmer for about 10 minutes, so that the carrots tenderize.
- Add orzo pasta, peas and zucchini, season with salt & pepper to taste and let it cook for another 10 minutes until the orzo is cooked al dente.
- When the orzo is almost done, fold in your sliced chard and chopped parsley, then serve hot.
- Note: If the soup is too thick, add some hot water.
Nutrition Facts : Calories 449 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 7410 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LATE-SUMMER VEGETABLE SOUP
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
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
WHY IT'S LIGHT Packed with seasonal vegetables, this soup needs little added fat-just two tablespoons olive oil-and just a half cup orzo to feel hearty. The soup freezes well, so you may want to double the recipe and save a batch to eat during cooler months.
Yield serves 6
Number Of Ingredients 10
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
SUMMER VEGETABLE ORZO SOUP
Make and share this Summer Vegetable Orzo Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium high heat. Add onions and cook, stirring 5-6 minutes or until softened.
- Add garlic, salt and pepper; cook for 1 minute.
- Stir in zucchini, tomatoes with juice, corn and water. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in beans, orzo, and half the basil; simmer, stirring 15-20 minutes or until orzo is al dente.
- Stir in remaining basil.
Nutrition Facts : Calories 171, Fat 3, SaturatedFat 0.5, Sodium 219.9, Carbohydrate 33.2, Fiber 5.7, Sugar 10.7, Protein 6.7
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