Winter Recipe: Orzo Vegetable Soup

Winter Orzo Vegetable Soup

I love to cook soup just about any time of year, but on a snowy, winter day where I am using up what is left in my pantry and fridge, I am excited when I get an amazing turn out that everyone in my family slurps up with enthusiasm. All healthy, nourishing ingredients. This one is husband and toddler approved!  Improvise and use what you have if you want!


1 medium onion chopped

4 carrots medium sliced in coins

4 stalks celery diced

1 tbsp olive oil

1 32oz can tomatoes (whole you can crush with a fork)

4 cups veggie stock

1 cup dry orzo

2-3 cups

2 cubes veggie boullian (optional)

fresh or dried herbs like basil & oregano

sea salt

black pepper

fresh garlic

Saute very lightly the onion, carrots and celery in the olive oil (around 3 mins) on medium heat. Add your can of tomatoes, juice and all, and use a fork to press them down a little. Add your veggie stock, boullian, water, and fresh herbs to taste (1-2 tsps of each if dry).  Lightly salt and pepper to taste. Simmer until veggies are tender and add in your orzo. Lid your pan, and simmer lightly for 20-30mins until pasta is cooked. Turn off heat and let sit until you are ready to enjoy. Makes a great lunchtime soup with sandwiches or with crusty bread. Eat after yoga, snowman building or warm hugs from your kids.

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