Vegetable Orzo Soup
Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.
Servings 8 servings
Calories 100kcal
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
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).
Notes
Serving size 8 oz.
Nutrition
Calories: 100kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 430mg | Fiber: 2g