Name: Vegetable Orzo Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: Organic Onion; Carrot; Celery; Elephant Garlic; SIGNATURE SELECTS Diced Tomatoes, Original; Kitchen Basics Unsalted Vegetable Stock; McCormick Gourmet™ Organic Turkish Bay Leaves; Morton Iodized Salt, 26 Ounce; Morton Black Peppercorn Grinder; Tougarashi Red Pepper, Crushed; Del Monte Green Beans, Cut; SIGNATURE SELECTS Golden Sweet Corn, with Red & Green Peppers, Vacuum Pack; SIGNATURE SELECTS Peas, Sweet; Barilla Classic Blue Box Soup Pasta Orzo

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.

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Remove from heat and serve warm.
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Vegetable Orzo Soup

Serves 10

5 mins prep

25 mins cook

30 mins total

What you need

How to make

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