Vegetable Soup

I’ve been on a mission to include one vegetarian meal into our weekly menu.  I’ve got black beans in the crock pot simmering away currently as I blog.  If I were a little more punctual, this recipe would have been a great Meatless Monday post but I can’t seem to get it all done in time.

I made this soup for my 11 month old daughter and thought it looked great enough for the rest of us to enjoy.  I tweaked the recipe since I didn’t have all the ingredients (Don’t you love being able to do that?  Recipes are just a guide, people.  Make it all your own!).  For all you mommas with babies out there, this purees well and freezes well.  This made a great lunch served alongside a grilled cheese sandwich.

Vegetable Soup

Adapted from:  Everyday Food Magazine

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 2 cups frozen corn
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1/2 cup orzo
  • 8 ounces fresh spinach, chopped finely


  1. 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.
  2. Add broth and 2 cups water; bring to a boil. Add zucchini, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
  3. Right before serving, add spinach and stir until spinach is wilted.

One Comment Add yours

  1. Susy this looks really good and there aren’t that many ingredients to buy (which surprised me). Does it have rice in it? Maybe the rice looking thing is orzo? I don’t know what orzo is. Anyway, gonna have to give this a try!


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