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|| |
- 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
- If using fresh corn, stand ears one at a time in a bowl and carefully slice downward with a sharp knife to remove kernels.
- 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.
- 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.
- 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.
- 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.
(Recipe adapted from “End of Summer Vegetable Soup” at relishrelish.com.)