Use summer’s bounty in freezable vegetable soup

Summer's Bounty Vegetable Soup

Summer's bounty vegetable soup, October 2011

Do you have garden corn and green beans stored away in your freezer? If so, this vegetable soup is a wonderful way to combine fresh garden flavors. If not, never fear—the soup can also be made with purchased frozen vegetables. The recipe makes a large batch of soup that can be frozen in individual or family-sized portions.

The recipe uses delicious and delicate orzo pasta, which is small and rice-shaped. To make the soup gluten-free, use a small-sized pasta such as elbow macaroni or small shells.

Summer's Bounty Vegetable Soup
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Recipe type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 3 cups corn (4 ears fresh or 2 10-ounce packages frozen)
  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • Salt and pepper to taste
  • 3 cups vegetable broth
  • 2 cups water
  • 1 small zucchini, halved lengthwise and sliced (about 1 1/2 cups)
  • 1 small yellow squash, halved lengthwise and sliced (about 1 1/2 cups)
  • 2 cups cut green beans (1/2 pound, or about 2 cups frozen)
  • 2 cups diced fresh or 1 14.5-ounce can tomatoes, with juice
  • 1/2 cup orzo or other small pasta, about 3 ounces
Instructions
  1. If using fresh corn, stand ears one at a time in a bowl and carefully slice downward with a sharp knife to remove kernels.
  2. Heat the oil in a large pot over medium heat. Add the onion, salt, and pepper. Cook, stirring frequently, until onion is translucent, about 5 minutes.
  3. Add the broth and water and bring to a boil. Add the zucchini, yellow squash, green beans, corn, and tomatoes. Add the pasta and bring to a simmer. Simmer, uncovered, for 10 minutes or until the pasta is cooked but still slightly firm.
  4. Serve immediately, or allow to cool and place desired portions (about 1 1/2 cups per serving) in covered plastic containers, label, and place flat in the freezer.
  5. To prepare frozen soup, thaw and place in appropriately sized soup pot or saucepan over medium-low heat until heated through. If desired, sprinkle on a tablespoon of grated Parmesan cheese and serve with fresh bread or muffins and a green salad.
Serving size: 1 1/2 cups; Calories: 130; Fat: 4g; Saturated fat: 1g; Unsaturated fat: 0g Carbohydrates: Carbohydrate: 20g; Sugar: 4g; Fiber: 3g; Protein: 5g; Cholesterol: 0mg.
Note
Note: For gluten-free soup, use gluten-free small shells, elbow macaroni, or other small pasta.

 

(Recipe adapted from “End of Summer Vegetable Soup” at relishrelish.com.)

Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesday.

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