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All Veggie Soup
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Description
This is a great soup for a cold fall day!
Ingredients
- 8 cups Vegetable Stock
- ½ cups Diced Onion
- 20 whole Baby Carrots Chopped
- 2 stalks Celery, Chopped
- 1 bunch Broccoli, Chopped
- 15 ounces, weight Canned Corn
- 14 ounces, weight Diced Tomatoes
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Oregano
- 2 teaspoons Parsley
- ¾ cups Orzo
- 1 cup Chopped Fresh Spinach
- ¼ cups Cold Water
- 2 Tablespoons Cornstarch
Preparation
Put the veggie stock and onion into a large pot. Put heat on medium high. Once the stock has come to a boil, add carrots, celery and broccoli. Simmer for a few minutes then add your corn and tomatoes WITH the liquid from the can. Add your garlic, oregano and parsley and some salt and pepper. Simmer for about 30 minutes. Add orzo and spinach at the same time and boil until orzo is tender. When orzo is done, combine the cold water and corn starch in small bowl and stir. Pour into the pot. Simmer for about 10 minutes. Serve with fresh Italian bread!
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2 Comments
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momma2girls on 10.31.2010
I JUST saw this! Sorry for the late response. You could totally do without it. It really just thickens the soup. You could add a bit more orzo and that should thicken it up a bit.
curlsmcghee on 10.26.2010
This sounds great! Unfortunately I don’t have corn starch- is there something I can use as a replacement or could I go without it?