Late-Summer Vegetable Soup
We don’t know about you, but we’re riding a wave of farmer’s market bliss right now. Eating well is just about the easiest thing in the world when the stalls are packed with beautiful produce — but we all know the tides will turn eventually, and we’ll be weeping into our cabbage all too soon.
Or will we? Turn a bounty of farm-stand vegetables into a soothing soup to stash away for the cool months ahead. This soup freezes beautifully, so make a huge batch and freeze it in gallon-sized baggies to thaw for instant sunshine when you need it most.
4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds
1 can (14.5 ounces) diced tomatoes, in juice
1/2 cup orzo
Ladle 1 1/2 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator.
1. Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
2. In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
3. Add broth and 2 cups 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.
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