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Under 30 Minutes

Vegan Vegetable Soup

Turn a bounty of farm-stand vegetables into a healthy soup to stash away for the cooler months ahead.

  • Prep:
  • Total Time:
  • Servings: 6
Vegan Vegetable Soup

Source: Everyday Food, 2008


  • 4 ears corn, husks and silks removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) reduced-sodium vegetable broth
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 8 ounces green beans (stem ends removed), cut into thirds
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1/2 cup orzo


  1. 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. 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. 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.

Cook's Note

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.

Reviews (12)

  • alvydas brazukas 14 Oct, 2012

    Such a wonderful soup! Great flavours! Definitely use fresh sweet corn as opposed to frozen corn.. it's worth the extra buck!

  • vailgirl 7 Oct, 2009

    made this fr lunches all week. really fresh, easy and delicious! no brainer

  • 812SAL 7 Sep, 2009

    Made this soup yesterday...easy, healthy and the fresh corn adds a nice, the kids loved it too!!

  • vailgirl 4 Sep, 2009

    I made this no time. Delicious. Healthy. I added fresh avocado as a garnish and a sprinkle of parmesan cheese!

  • lburt 2 Sep, 2009

    What is wrong with this sight ? I've submited comments 5 times and only part of my comment is coming through or not at all !! Very frustrarting ! Help !!

  • lburt 2 Sep, 2009

    I agreed with designer53

  • lburt 2 Sep, 2009

    I agreed with designer53

  • lburt 2 Sep, 2009

    I agreed with designer53

  • AnnieGB 18 Aug, 2009

    My husband really loved this simple soup. I couldn't find orzo at my market, so I initially made it without the orzo. Then when I found some orzo at Target (!) I added it to the leftovers. Either way is good.

  • SoupDiva 26 Oct, 2008

    From the first time I made this glorious soup...I knew it would be a favorite. I season with garlic powder,use yellow squash instead of corn and sometimes add green peas instead of green beans.
    I make a batch each Sunday night to freeze for lunches,dinner and to give away to friends.
    I've made it with frozen yellow and zuchini squash and that works too.
    Thanks for such a great and healthy soup!!!
    I lost 7 # by eating it twice a day for two week..didn't know it had such extra benefits!!

  • sandygluck 18 Sep, 2008

    Love that you used the cobs and I bet that really gave the soup a sweet flavor, Browning the onion gave richness too.

  • designer53 25 Aug, 2008

    I left out the orzo and browned the onion to a nice caramel color. I also added the cobs to the broth and water, cooking the flavor out of them for about 20 minutes then removing. This was a delicious soup. We had it with oatmeal batter bread rolls, freezing the remaining soup and rolls to enjoy that last taste of summer when the weather gets cooler.

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