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.
I 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
Difficulty Level: Easy
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
- 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.
- Add the shredded kale, diced tomatoes with juice, bag of frozen veggies, cannellini beans, broth, umami paste, Worcestershire sauce, thyme, and dill.
- Bring the soup up to a boil for 2-3 minutes. Cover and reduce heat to a simmer for about 30 minutes.
- 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.