It’s still winter which means for me, it’s still soup season.
A hearty bowl of hot goodness is what I want this time of year.
Yes, I live in the south, but soup is calling my name, a lot.
This soup is fast, easy to make for beginner cooks and versatile in that you can use whatever leftover vegetables you have in the fridge and it will probably be just as good as the ingredients I used.
This soup only gets better the next day and it freezes well for a quick meal for another day.
Enjoy this fast and easy soup in 30 minutes for a hearty and nutritious meal. Gets better the next day or if you prefer, it freezes well too.
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, chopped
1 28 oz can of fire roasted ( or regular) diced tomatoes
1 cup frozen mixed vegetables
1 zucchini, chopped
1 cup of white mushrooms, quartered
1 15 oz can of kidney beans, drained and rinsed
1/2 cup whole wheat orzo
3 red skinned or yukon gold potatoes, chopped into bite sized pieces
1 1/2 teaspoon thyme
1 1/2 teaspoon oregano
salt and pepper to taste
6 cups good vegetable stock
In a large stockpot, add the onion, celery, and carrot and saute (adding a few drops of water to prevent from burning) or add 1 tablespoon good olive oil and cover over medium heat until softened slightly, about 3 minutes.
Add the rest of ingredients and bring to low boil.
Cover and cook for another 20 minutes or until the orzo is tender.
Taste for seasoning for salt and pepper.
Optional for a nice kick of heat, add a few drops of tobasco or 1/4 teaspoon red pepper flakes.