Late Summer Vegetable Soup

Is everyone doing a rain dance? is saying a tropical disturbance in the Gulf of Mexico may bring us some much-needed drought relief this weekend.

To help bring on the water, we are pre-emptively posting a great rainy day soup recipe that utilizes  summer veggies. Cross your fingers!

Late-Summer Vegetable Soup



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
1/2 cup orzo


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.


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