Summer's Bounty Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
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.
Note
Note: For gluten-free soup, use gluten-free small shells, elbow macaroni, or other small pasta.
Nutrition Information
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.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/10/25/use-summers-bounty-in-freezable-vegetable-soup/