Turn a bounty of farm-stand vegetables into a soothing soup to stash away for the cooler months forward.
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- 4 ear corn
- 2 tbsp. olive oil
- 1 medium onion
- Rude salt
- ground pepper
- 2 can reduced-sodium vegetable or chicken broth
- 2 spacious zucchini
- 8 oz. inexperienced beans
- 1 can diced tomatoes in juice
- 1/2 c. orzo
Directions
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- Step 1Cleave off tip of every and every ear of corn. One by one, stand ears in a broad bowl. With a entertaining knife, fastidiously prick downward to unencumber kernels. Discard cobs; command kernels aside.
- Step 2In a Dutch oven or 5-quart pot, warmth oil over medium. Add onion; season with salt and pepper. Cook dinner, stirring continuously, till onion is translucent, 3 to 5 minutes.
- Step 3Add broth and a pair of cups water; bring to a boil. Add zucchini, inexperienced beans, corn, tomatoes (with juice), and orzo; cook dinner, uncovered, till orzo is subtle, 8 to 11 minutes. Season with salt and pepper.
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Step 4To freeze: Ladle 1 1/2 cups into each and every of six resealable plastic baggage. Retailer flat in freezer, as a lot as three months. Before reheating, thaw in fridge.
Shopping for vegetable recipes? Strive our only asparagus recipes, eggplant recipes, or zucchini recipes.
Commercial – Proceed Studying Beneath
Commercial – Proceed Studying Beneath