Rustic Fall Vegetable Soup

Photo: Rustic Fall Vegetable Soup

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 tablespoon butter or olive oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 medium winter squash, peeled and diced
  • 1 medium zucchini, diced
  • 1 medium sweet potato, peeled and diced
  • 1/2 cup orzo
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary
  • 4 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
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Directions

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.

Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.

Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Serves: 4; Calories:272; Total Fat: 5 grams; Saturated Fat: 2.5 grams; Protein: 12 grams; Total carbohydrates: 51 grams; Sugar: 7 grams; Fiber: 8 grams; Cholesterol: 8 milligrams; Sodium: 483milligrams

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on August 20, 2012

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    LOVE this recipe, its low calorie, fresh, and comforting. I love the Orzo in this, Kelsie is my new Fave.

    people found this review Helpful.
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  • on May 24, 2012

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    This soup is soooo good, a must make! I was able to find the vegetables frozen and cut up and the grocery store. Reduced prep time greatly.

    people found this review Helpful.
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  • on January 22, 2012

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    Yummy! Goes great with homemade croutons.

    people found this review Helpful.
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