Summer Veggie Soup

Anyone else feel like I do and cannot eat one more hamburger or brat. My body is craving veggies, so you can imagine the boys were surprised to come home to a huge pot of veggie soup. I was already prepared for the, "where's the meat?" question. But it never came. Have they become veggie lovers? Not quite! But they each had a huge bowl. The one great thing about this recipe is that it makes quite a bit, so you can freeze leftovers. I scooped about 2 cups in freezer bags, and lay them flat in the freezer. They are gonna make great lunches in the next coupe weeks.

4 ears corn, husks and silk removed, corn cut off cob (or about 2 cups frozen corn)

2 T. olive oil

1 medium onion, chopped

2 cans (14.5 oz. each) reduced sodium veggie or chicken broth

2 zucchini, halved lengthwise and thinly sliced

8 oz. green beans, cut into thirds

1 can (14.5 oz.) diced tomatoes in juice

1/2 cup orzo (look for the whole wheat)

1. In a dutch oven, heat oil over medium heat. Add onion; season with salt and pepper. Cook stirring frequently, until onion is translucent, 3 to 5 minutes.
2. Add broth and 2 cups of 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.

THE VERDICT: Quick and easy to throw together, and chock full of good summer produce. If freezing, thaw before you reheat it. ENJOY!!