Late-Summer Vegetable Soup

(I haven’t tried this one yet. I got it from a Martha Stewart magazine a long time ago.)

4 ears corn, husks & silks removed

2 Tbs olive oil

1 medium onion, chopped

salt & pepper

2, 14.5 oz cans reduced-sodium vegetable or chicken broth

2 large zucchini, halved lengthwise & thinly sliced

8 oz green beans (stem ends removed), cut into thirds

14.5 oz can diced tomatoes in juice

1/2 cup orzo

1. 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.  (Really, Martha? You don’t use the cobs? Throw them out?)

2. In a Dutch oven or 5-quart pot, heat oil over medium heat.  Add onion; season with salt & pepper.  Cook, stirring frequently, until onion is translucent, 3-5 minutes.

3. 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, 8-11 minutes. Season with salt & pepper.

*To freeze: Ladle 1.5 cups into each of six resealable plastic bags.  Store flat in freezer, up to 3 months.  Before reheating, thaw in refrigerator.

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Filed under Soup, Use of excess summer corncobs, Vegetarian Main Dish

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