Spätsommer-Gemüsesuppe
Diese produktengepackte Suppe wird schnell gekocht, um den frischen Geschmack des Gemüses zu bewahren. Der Orzo köchelt direkt im Topf.
Quelle: Alltagsessen, September 2008
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Kochs Notizen
Einfrieren: Schütten Sie 1 1/2 Tassen in jeden von sechs wiederverschließbaren Plastiktüten. Bis zu 3 Monate im Tiefkühlschrank lagern. Vor dem Wiedererwärmen im Kühlschrank auftauen.
Jackson
27.04.2023 @ 02:41
This product-packed soup is quickly cooked to preserve the fresh taste of the vegetables. The orzo simmers directly in the pot. Source: Everyday Food, September 2008 35 minutes 35 minutes 6 Total time Preparation Portions Ingredients 4 ears of corn, husks and silk removed 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 8 ounces green beans (stem ends removed), cut into thirds 1 can (14.5 ounces) diced tomatoes in juice 1/2 cup orzo Directions 1. Trim tip of each ear. Stand ears in a wide bowl. With a sharp knife, carefully cut downward to release kernels. Discard cobs; set kernels aside. 2. 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. 3. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper. Cooks Notes Freezing: Ladle 1 1/2 cups into each of six resealable plastic bags. Store up to 3 months in the freezer. Thaw in the refrigerator before reheating.