Vegetable Orzo Soup
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Print Recipe
Print Recipe |
Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 1 1/3 Tbsp olive or vegetable oil
- 1/2 cup yellow onion diced
- 1/2 cup celery finely sliced
- 2/3 cup green cabbage chopped
- 1 clove garlic peeled and minced
- 6 cups low sodium vegetable broth
- 1 cup canned diced tomato with juice
- 1 cup frozen mixed vegetables
- 1/2 cup potato peeled and diced
- 2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp dried thyme
- 1 ea bay leaf
- 1 cup orzo dry
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, cabbage and garlic. Saute until onion and celery are tender-crisp, 2 to 3 minutes.
- Add remaining ingredients except orzo. Bring to a boil. Reduce heat. Simmer until potato is tender, 15 to 20 minutes.
- While soup is simmering, cook orzo according to package directions. Drain and set aside.
- Discard bay leaves from soup.
- Add orzo at time of service. Garnish with parsley (optional).
Recipe Notes
Serving size 8 oz.
Nutrition Facts
| Calories | 100kcal |
| Total FatSaturated Fat | 3g0g |
| Cholesterol | 0mg |
| Sodium | 430mg |
| Total CarbDietary Fiber | 17g2g |
| Protein | 3g |
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Recipe Notes Serving size 8 oz. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.