Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Late-Summer Vegetable Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 20, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 6 This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot. 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 or chicken 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 ½ cup orzo Directions 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. Cook's Notes 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. Rate it Print