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.
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.
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.
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.
Such a wonderful soup! Great flavours! Definitely use fresh sweet corn as opposed to frozen corn.. it's worth the extra buck!
made this fr lunches all week. really fresh, easy and delicious! no brainer
Made this soup yesterday...easy, healthy and the fresh corn adds a nice sweetness...plus, the kids loved it too!!
I made this yesterday..in no time. Delicious. Healthy. I added fresh avocado as a garnish and a sprinkle of parmesan cheese!
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 !!
I agreed with designer53
I agreed with designer53
I agreed with designer53
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.
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!!
Love that you used the cobs and I bet that really gave the soup a sweet flavor, Browning the onion gave richness too.
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.