Vegetable Orzo Soup

Vegetable Orzo Soup

This kind of soup reminds me of the story Stone Soup from when I was a kid.  A bunch of poor villagers added a stone to the pot and each also added whatever vegetable they had.  At the end of the story I think they ended up feeding everyone or something. 

2a.jpgI like really hearty soups when it’s cold out, but sometimes you need to lighten things up, like when you eat 2 fistfuls of peanut butter M&Ms in one sitting.  You can substitute stuff in and out of here if you want.  I like to use the mixed veggies that have green beans, corn, peas, carrots, and limas if possible.  I like to get as much variety as I can into the soup. 

I found this umami paste in the clearance aisle of my local supermarket, and now I feel like I should go buy the rest because they’re probably discontinuing.  Umami paste and Worcestershire sauce are 2 of the best things to add that savory taste to dishes, especially if they are vegetarian.  I think a package of French onion soup mix would be good too, except you’d want to use less broth and substitute some water instead (otherwise it could get too salty). 

 

Total Time:  1 hour

Serves:  8

Difficulty Level:  Easy

 

Ingredients

2-3 tablespoons extra virgin olive oil

1 medium yellow onion, diced

2 celery stalks, diced

3 cloves garlic, minced

3 cups shredded kale, ribs removed

1 can of diced tomatoes in juice

1 – 12 ounce bag mixed frozen veggies

1 – 15 ounce can cannellini beans, drained and rinsed

10 cups broth (vegetable or chicken)

2 tablespoons umami paste

2 tablespoons Worcestershire sauce

1 teaspoon ground dried thyme

1 teaspoon dried dill

Salt and pepper

½ pound uncooked whole wheat orzo

 

Directions

  1. Add the olive oil to a large Dutch oven over medium heat. Add the onion and celery, and sauté until translucent, about 5-6 minutes.  Add the garlic, and sauté for another 1-2 minutes.
  2. Add the shredded kale, diced tomatoes with juice, bag of frozen veggies, cannellini beans, broth, umami paste, Worcestershire sauce, thyme, and dill.
  3. Bring the soup up to a boil for 2-3 minutes. Cover and reduce heat to a simmer for about 30 minutes.
  4. Taste, and season with salt and pepper. Add the orzo, and continue to cook for an additional 10-15 minutes, or until the orzo has finished cooking.

 

 

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