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Vegetable-Orzo Soup


Vegetable-Orzo Soup is a delicious one-pot meal that is easy to prepare in a short time. A great, comforting meal for a work night. 977 WFPB for cooking
4 cloves garlic – minced
1 cup dried orzo pasta or other small cubes
2 cups frozen vegetable mix
1 cup cooked garbanzo beans washed, rinsed and drained
1 16 oz. pan-roasted tomatoes
3 cups baking soda or water
1 teaspoon Italian seasoning
Salt and pepper to taste
1 teaspoon lemon juice
Garnish options
¼ cup fresh Parmesan cheese or nutritional yeast
¼ cup chopped herbs, such as fresh or basil oil

Make Vegetable Orzo Soup in a Pot
Immediately turn the pot on and press the Saute button. Add olive oil. Let the oil heat up for about 30 seconds. Add orzo and chopped garlic. Fry on the highest setting for 2 minutes and stir regularly.
Add crushed tomatoes, chickpeas, mixed vegetables and herbs. Stir regularly for 3-4 minutes. Add vegetable broth (or water) and mix well.
Using a spatula, remove the pot from the bottom and make sure nothing is stuck to the bottom. Stop the sauté function.
Immediately close the lid of the jar and turn the knob to the SEAL position. Press the MANUAL or PRESSURE COOK button on high speed for 4 minutes.
After cooking, wait 3 minutes and perform the QPR quick release by moving the valve from SEAL to VENT. Open the cover.
Add lemon juice and chopped fresh herbs. Adjust seasoning if necessary. Gently stir the soup with salt.
Work in a cup. Sprinkle with Parmesan cheese (or nutritional yeast) and freshly ground black pepper. Being happy. You are so tasty!
Making Vegetable Orzo Soup on the Stove
Add olive oil to a heavy pot. When the oil is hot, add the shallot and minced garlic. Stir regularly and cook the orzo over low to medium heat for 3-4 minutes.
Add crushed tomatoes, mixed vegetables, garbanzo beans and spices. Let it go. Stir regularly for 2-3 minutes. Add vegetable broth. (or water) Mix well.
Bring to a boil over high heat. Then reduce the heat and let it cook on high heat for 15 minutes.
Check a few times to make sure it’s not burned to the core and wake it up. The orzo should be plump and doubled in size. Put out the fire. Work correctly as required. To enjoy!
Storage and heating:  This soup freezes well and can be stored in the refrigerator for up to 3 months. Be sure to refrigerate the soup before storing it. I decided to use a cooler. To make defrosting easier, store in separate compartments and leave some space in the container for it to expand. Defrost before heating.

Servings: 1 glass Calories: 204 kcal Carbohydrate: 34 g Protein: 9 g Fat: 4 g Saturated fat: 1 g Saturated fat: 2 g Cholesterol: 3 mg Sodium: 184 mg Fiber: 5 g Sugar: 3 g


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