This hearty Vegetable Orzo Soup contains a mix of vegetables and orzo pasta in a light tomato broth. It's a one pot recipe that is easy to make and great for leftovers.
To a large oiled pot or Dutch oven, add the yellow onion, carrots, celery, and garlic. Saute over medium heat for about 5 minutes or until the onions are soft and translucent.
Add diced tomatoes, vegetable stock, bay leaves, salt, black pepper, and red pepper flakes. Bring to a rolling boil.
Add the frozen green beans, frozen sweet corn, and frozen peas. Reduce heat to a simmer and allow the frozen vegetables to cook for 5 minutes.
Add the uncooked orzo and simmer for 10 minutes, or until the pasta has swelled and is fully cooked. NOTE: Stir the soup every few minutes so the orzo does not stick to the bottom of the pan.
Remove from heat and serve warm.
Notes
Storing Information:
Refrigerated, in an airtight container, for up to 4 days. Reheat over low heat on the stovetop or in the microwave.
Frozen (without orzo), in freezer-friendly containers, for up to 3 months. Reheat over low heat on the stovetop with cooked orzo until warmed through.
Slow Cooker Instructions:
Add the ingredients to the slow cooker and set at low for 4 hours. In the last 20 minutes of cooking, add cooked orzo pasta, frozen green beans, sweet corn, and peas.