Description
A hearty and healthy Vegetable Orzo Soup packed with flavor and nutrients.
Ingredients
Scale
- 1 yellow onion, finely diced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 3 cloves garlic, minced or grated
- 3 (14.5 oz) cans diced tomatoes with juice
- 10–12 cups vegetable stock or low-sodium vegetable broth
- 3 bay leaves
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- ½ teaspoon red pepper flakes
- 1 cup frozen green beans, diced
- 1 cup frozen sweet corn
- 1 cup frozen peas
- 1½ cups uncooked orzo pasta
Instructions
- In a large oiled pot or Dutch oven, sauté onion, carrots, celery, and garlic over medium heat for about 5 minutes until onions are soft and translucent.
- Add diced tomatoes, vegetable stock, bay leaves, salt, black pepper, and red pepper flakes. Bring to a rolling boil.
- Stir in frozen green beans, corn, and peas. Reduce heat to a simmer and cook for 5 minutes.
- Add uncooked orzo and simmer for about 10 minutes, stirring occasionally to prevent sticking, until pasta is tender.
- Remove from heat and serve warm.
Notes
- Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
- For freezing, omit the orzo and freeze up to 3 months. Add freshly cooked orzo when reheating.
- Slow Cooker: Combine all ingredients except orzo and frozen vegetables. Cook on low for 4 hours. Add cooked orzo and vegetables during the last 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 620mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Vegetable Orzo Soup, soup, healthy soup, vegetarian soup