Vegetable Orzo Soup (Easy!)

Ingredients

• 1 small yellow onion
• 1 medium carrot
• 4-5 cloves garlic
• 8 oz. gold potato*
• 4 cups vegetable broth
• 15 oz. can fire-roasted diced tomatoes (or regular)
• 3/4 cup sweet peas (I use frozen)
• 3/4 cup sweet corn (I use frozen)
• 1/2 cup orzo pasta
• 1 tsp. Italian seasoning
• 2 Tbsp. fresh parsley, chopped
• 1 tsp. apple cider vinegar

Instructions

1. 1

   Dice the onion and carrot. Mince the garlic. Dice the potato into small bite-sized pieces.

2. 2

   In a stockpot over medium-high heat, sauté the onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for oil-free sauté method, adding more as needed.)

3. 3

   When the onion is soft, add garlic, potato, and Italian seasoning. Stir and sauté for 2-3 minutes.

4. 4

   Then add the broth, diced tomatoes, peas, and corn. Bring to a light boil. Then reduce heat, cover, and simmer for 5 minutes.

5. 5

   Add the orzo. Simmer for about 10 minutes, stirring often. (I find orzo has a tendency to stick to the bottom so it's best to stir often.) When the orzo is just tender, turn off heat.

6. 6

   Stir in the apple cider vinegar and fresh parsley. Add salt & black pepper to taste. (Be aware the soup continues to thicken as it sits and the orzo soaks up more broth. So it's best not to overcook the orzo.)