Late Summer Vegetable Soup Recipe

Posted on Aug 20, 2013

A healthy lifestyle starts with a healthy and natural diet. One of the most important rules of eating healthy is to prepare seasonal dishes. This way you will only be using natural ingredients instead of canned or frozen ones. If you are in the mood for a delicious, all natural soup, we recommend this Late Summer Vegetable Soup Recipe. It is easy to make and full of precious nutrients.

Ingredients
If you are familiar with the art of cooking then you probably know that improvisation is a big pat of the process. If you don’t have any of the ingredients listed below you can substitute them with whatever you think might work. However, taste the soup as often as possible in order to make sure that the optional ingredients are also natural and don’t have a bad influence on the overall flavor.

Late Summer Vegetable Soup Recipe Late Summer Vegetable Soup Recipe Picture
  • 4 ears corn
  • 2 tablespoons olive oil
  • 1/2 a cup of orzo
  • 1 chopped onion
  • 2 cans chicken broth
  • 2 large zuchinni
  • 8 ounces of green beans
  • 15 ounces diced tomatoes
  • salt and ground pepper
  • other optional vegetables

Instructions
The great thing about this vegetable soup recipe is that aside from being healthy it is also easy to make. The preparation time is 15 minutes and the overall time is 30 minutes.
Start by preparing the ingredients. Remove the husks and silks from the ears corn. Cut the zucchini in half, lengthwise and then cut them in thin slices. Remove the stem ends from the green beans and cut them in thirds. For a quick removal of the corn kernels follow these simple instructions: cut off the tip of each corn and stand the ears in a wide bowl one at a time. Pick the sharpest knife that you have and gently slide downwards in order to release the kernels. In order to get the best results Martha Steward recommends using a dutch oven or a 5 quart pot. Heat the oil in the pot over medium heat. Add the onion and sprinkle some salt and pepper. Stir frequently until the onion has that well known translucent shade. Next you should add the broth as well as two cups of water. Keep in at medium heat until it starts boiling. Once this happens you can add the rest of the ingredients and leave it uncovered for about ten minutes. You will know it is ready when the orzo is tender. Adjust the flavor with salt and pepper according to your personal taste.

As you can see this vegetable soup recipe is very simple and it is a healthy dish that you can prepare as often as possible. Late summer vegetables are very nutritious and you should take advantage of them before their time passes.