Appetizers / Soups / Salads

Martha Stewart Late Summer Vegetable Soup is for Soup.

Martha Stewart Late Summer Vegetable Soup takes several minutes to prepare.

Martha Stewart Late Summer Vegetable Soup takes several minutes to cook.

Martha Stewart Late Summer Vegetable Soup makes 6 servings.

The ingredients for Martha Stewart Late Summer Vegetable Soup are:

4 ear(s) corn, husks and silks removed
2 tablespoon(s) olive oil
1 medium onion, chopped
Coarse salt
Ground pepper
2 can(s) (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounce(s) green beans, stem ends removed, cut into thirds
1 can(s) (14.5 ounces) diced tomatoes in juice
1/2 cup(s) orzo

Here is how you make Martha Stewart Late Summer Vegetable Soup:

Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.Serving Size: Makes 6-2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user SKINNYQP.

The nutritional information for Martha Stewart Late Summer Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 192.6

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 402.7 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 6.3 g
• Protein: 7.4 g