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For a delicious bowl of Vegetable Orzo Soup, gather these key ingredients: - 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 bell pepper (red or yellow), chopped - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14 oz) diced tomatoes, with juices - 6 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Feel free to get creative with your soup! Here are some optional ingredients you can add: - Spinach or kale for more greens - Corn for sweetness - Peas for extra texture - A splash of balsamic vinegar for tang - Fresh basil or dill for added aroma You will need a few simple tools to make this soup: - A large pot or Dutch oven - A cutting board and knife - A wooden spoon or spatula for stirring - Measuring cups and spoons - A ladle for serving {{ingredient_image_1}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for about 5 minutes until it turns translucent. Next, stir in the minced garlic, diced carrots, and celery. Cook these for another 3 to 4 minutes until they soften a bit. Now, add the chopped bell pepper, zucchini, and green beans to the pot. Cook for an additional 5 minutes, stirring now and then. Pour in the diced tomatoes with their juices and the vegetable broth. Stir everything together well. Sprinkle in the oregano, thyme, salt, and pepper. Bring the mixture to a boil. Sautéing is key for flavor. Start with a hot pan to prevent sticking. Cut your veggies into similar sizes for even cooking. Stir often to avoid burning. If the veggies start to stick, add a splash of broth or water. This helps them cook nicely while adding flavor. Remember, a little browning adds depth to your soup. Once your soup mixture is boiling, reduce the heat. Stir in the orzo pasta and let it simmer for about 8 to 10 minutes. Check the orzo for doneness; it should be al dente, which means it’s firm but not hard. Stir occasionally to keep it from clumping together. Taste the soup and add more salt or pepper if you like. When it’s ready, serve hot, garnished with fresh parsley and a lemon wedge. This adds a bright flavor to each bowl. To boost the flavor of your vegetable orzo soup, use fresh herbs. Basil and dill add a nice touch. You can also add a splash of lemon juice for brightness. This brings out the soup's natural taste. If you like spice, try red pepper flakes. They give a nice kick. For a richer flavor, sauté vegetables longer until they caramelize. This adds depth to the soup. One common mistake is overcooking the orzo. It should remain al dente. If you cook it too long, it gets mushy. Another mistake is not seasoning enough. Tasting as you go is key. Adjust the salt and pepper to suit your taste. Also, avoid adding too many veggies at once. This can lead to uneven cooking. Give each vegetable time to soften. For garnish, fresh parsley adds color and freshness. Just chop it finely and sprinkle it on top. You can also use grated Parmesan for a cheesy touch. A squeeze of lemon juice brightens the flavor. Serve lemon wedges on the side for guests to use. These simple garnishes make a big difference in taste and presentation. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also provide more nutrients. Try to pick seasonal produce for the best results. Cook Orzo Separately: For a less starchy soup, consider cooking the orzo separately and adding it to each bowl before serving. This will keep the pasta from becoming mushy. Adjust Seasoning: Always taste your soup before serving and adjust the seasoning as needed. Sometimes just a pinch more salt or a squeeze of lemon can elevate the flavors. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. However, the orzo will continue to absorb liquid, so it's best to store it separately if you plan to keep leftovers. {{image_2}} You can easily boost the protein in your Vegetable Orzo Soup. Adding cooked chicken or turkey gives a hearty twist. For a plant-based option, try canned chickpeas or cooked lentils. These not only add protein but also make the soup more filling. If you prefer seafood, shrimp adds a nice touch. Just add shrimp during the last few minutes of cooking. This way, they cook perfectly without getting tough. Feel free to mix and match vegetables for your soup. You can use any seasonal veggies you love. Spinach or kale adds great color and nutrition. Sweet potatoes or corn can bring a touch of sweetness. Even frozen mixed vegetables work well for quick prep. Remember, the goal is to keep the soup colorful and fun. Each veggie adds its own flavor and texture, making every bowl unique. If you want a vegan version, skip any meat and use vegetable broth. You can also use gluten-free orzo made from rice or quinoa. This allows everyone to enjoy the soup without worry. Always check labels to ensure your ingredients meet dietary needs. Adding nutritional yeast can give a cheesy flavor without dairy. Enjoy creating your own version of this delightful soup! To keep your Vegetable Orzo Soup fresh, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you will know how long it’s been stored. You can freeze this soup for later! Use a freezer-safe container or a zip-top bag. Make sure to leave some space at the top, as the soup will expand when frozen. It can last up to three months in the freezer. When you're ready to enjoy it, simply thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it on medium until it’s warm. Stir often to prevent it from sticking. If the soup is too thick, add a splash of broth or water. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy your warm soup! Yes, you can use other types of pasta. Smaller shapes like ditalini or shells work well. Just adjust the cooking time as needed. For whole wheat or gluten-free options, follow package directions. The soup will still taste great! This soup stays fresh for about 3 to 4 days in the fridge. Store it in a sealed container. The flavors will blend more as it sits. Just reheat it on the stove or in the microwave before serving. Absolutely! To make this soup in a slow cooker, sauté the veggies first. Then, add everything to the slow cooker. Cook on low for 6 to 8 hours. Add the orzo in the last 30 minutes for the best texture. Enjoy a warm bowl whenever you want! In this blog post, I shared a complete guide to making Vegetable Orzo Soup. I covered essential ingredients, step-by-step cooking instructions, and tips to enhance flavor. You learned how to customize your soup with different proteins and vegetables. I also provided storage tips to keep leftovers fresh. Cooking can be fun and rewarding. Try out the variations and enjoy the process. Your perfect Vegetable Orzo Soup is just a few steps away. Enjoy your cooking adventure and share it with friends!

Hearty Vegetable Orzo Soup

A comforting and nutritious soup packed with vegetables and orzo pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper (red or yellow), chopped
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until slightly softened.
  • Add the chopped bell pepper, zucchini, and green beans to the pot. Cook for an additional 5 minutes, stirring occasionally.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.
  • Sprinkle in the dried oregano, thyme, salt, and pepper. Bring the mixture to a boil.
  • Once boiling, reduce the heat and stir in the orzo pasta. Simmer for about 8-10 minutes, or until the orzo is al dente and the vegetables are tender.
  • Taste for seasoning and adjust with more salt and pepper if needed.
  • Serve the soup hot, garnished with fresh parsley and a wedge of lemon for added brightness.

Notes

Serve with lemon wedges for added brightness.
Keyword healthy, orzo, soup, vegetable