Name: Late-Summer Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 4 ear corn -; 2 tbsp. olive oil -; 1 medium onion -; Coarse salt -; Ground pepper -; 2 can reduced-sodium vegetable or chicken broth -; 2 large zucchini -; 8 oz. green beans -; 1 can diced tomatoes in juice -; 1/2 c. orzo -

Ingredients for - Late-Summer Vegetable Soup

1. 4 ear corn

2. 2 tbsp. olive oil

3. 1 medium onion

4. Coarse salt

5. Ground pepper

6. 2 can reduced-sodium vegetable or chicken broth

7. 2 large zucchini

8. 8 oz. green beans

9. 1 can diced tomatoes in juice

10. 1/2 c. orzo

How to cook deliciously - Late-Summer Vegetable Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

To freeze: Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.