By Carol Bee Cooks
Veggie Orzo Soup
4 steps
Prep:15minCook:35min
This soup uses pantry ingredients and is quick and easy to make!
Updated at: Sat, 23 Nov 2024 11:53:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
5
Low
Nutrition per serving
Calories104.6 kcal (5%)
Total Fat3.8 g (5%)
Carbs14.8 g (6%)
Sugars3.4 g (4%)
Protein4.4 g (9%)
Sodium1057.1 mg (53%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbspextra virgin olive oil
1yellow onion
diced
½ cupCarrots
julienned, I used matchstick carrots from the grocery store
½ cupcelery
finely diced
4cloves garlic
minced
1 tspRed Pepper Flakes
more or less based on spice preference
salt
to taste
pepper
to taste
1 TbspItalian Seasoning
use less to taste
6 cupschicken broth
1bay leaf
½ cupOrzo
uncooked
1lemon
4 cupsBaby Kale
can use spinach
Instructions
Step 1
Heat olive oil over medium heat in Dutch oven. Add onion and cook for 5 minutes until softened and fragrant.
Step 2
Add carrots, celery, and garlic and cook for 3-4 more minutes. Stir in red pepper flakes, salt and pepper, and Italian seasoning.
Step 3
Stir in chicken broth. Add the bay leaf and orzo. Reduce heat to low and simmer for about 20-25 minutes until the orzo is cooked through.
Step 4
Remove bay leaf. Add the juice of one lemon. Add baby kale and stir until wilted.
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