Chunky Vegetable & Orzo Soup

15 min

Prep Time

30 min

Cook Time

45 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

3/4

cup

Pasta, orzo, dry, enriched

1 1/3

tbsp

Oil, canola

1

cup

Onion, yellow, fresh, chopped

1/2

cup

Carrots, frozen, sliced

1/2

cup

Celery, fresh, diced

4 1/2

cup

Water

1/4

cup

Broth, vegetable, low sodium

2 1/2

cup

Tomatoes, diced, canned, in juice

1/2

cup

Corn, frozen

1/2

cup

Green beans, frozen

1/2

cup

Turnip, fresh, cubes

1/2

cup

Zucchini, fresh, sliced

1/8

tsp

Black Pepper, Ground

3/4

tsp

Rosemary, fresh

1/2

tbsp

Thyme, fresh

Nutrition Info

202.00 g / 7.21 oz per serving.

Recipe Label

Instructions

**May substtute dried rosemary & thyme (use half of recipe measure)
1. Wash & prepare vegetables.
2. Heat oil in soup kettle.
3. Add onions, carrots, & celery - sauté until onions are translucent.
4. Add water, broth, tomatoes (with juice), corn, green beans, turnips, zucchini, pepper, & orzo - bring to a boil.
5. Reduce heat & simmer for 15 minutes or until vegetables are tender.
6. Stir in rosemary & thyme.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.