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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, September 2008

Ingredients

  • 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

Directions

  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.

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