Vegetable Orzo Soup

Vegans, Vegetarians, and Carnivores alike will love this rich, comforting Vegetable Orzo Soup. Perfect for a cold Winter’s evening! 

Vegetable Orzo Soup

Oh. My. Gosh. 

The weather in Atlanta this February has been CRAY – CRAY! One day they are predicting Snowmageddon 2016 and the next they are calling for sunny skies and 70 degrees. In FEBRUARY! Well, needless to say this recipe comes to you from a day that was in the low 30’s. Nothing is more comforting than a warm bowl of soup. And for all you vegetarians out there, this Vegetable Orzo Soup would totally rock for you! You’re welcome.

Vegetable Orzo Soup

The idea for the soup came from a cooking show on saw recently on TV. And, of course, I put my spin on it. I used some very specific ingredients so if you don’t have them, and you’ll probably guess which ones I’m talking about, you can totally change it up and make it your own. Omit the cheese for you Vegans and this soup STILL rocks! Add shredded chicken or beef and you carnivores will love it too. See how we roll?! 🙂

So when the weather man calls for cool temperatures in your future, make this soup. Or heck, make it in the blazing heat of summer. I don’t care, just make it! You won’t regret it!

Chef Rob

Vegetable Orzo Soup
Vegans, Vegetarians, and Carnivores alike will love this rich, comforting Vegetable Orzo Soup. Perfect for a cold Winter's evening!
Recipe type: Soup
  • ½ yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and chopped
  • 4 small (or one large) sweet peppers, chopped
  • 1 small jalapeno, seeded and chopped
  • 2 Tbs. olive oil
  • ¼ tsp. Herbes de Provence (see notes)
  • 1 10 oz. can Ro*Tel tomatoes
  • ¼ tsp. crushed red pepper (optional, if you like the heat)
  • 1 bay leaf
  • 1 sprig rosemary
  • 4 cups no-sodium vegetable stock, divided
  • 1 cup water
  • 1 cup Orzo pasta
  • 1 15.25 oz. can black beans (or Cannellini or kidney beans), rinsed and drained
  • ¼ cup grated parmesan cheese (omit for Vegan friendly)
  • 4 wedges Laughing Cow Garlic & Herb flavored Swiss cheese (omit for Vegan friendly)
  1. Combine the onion, celery, carrots, peppers, and oil in a medium saucepan or dutch oven. Add the Herbes de Provence.
  2. Cook over medium low heat for 6 or 7 minutes or until the vegetables begin to soften and take on some color.
  3. Add the Ro*Tel tomatoes and juices, bay leaf, rosemary sprig, crushed red pepper, and three cups of the broth. Bring to a simmer and cook for about 30 minutes covered.
  4. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth, one cup of water, and the orzo pasta, stir.
  5. Add the beans and both cheeses and simmer gently until the pasta is cooked through, about 12 to 15 minutes.
  6. Taste the soup and add any salt or pepper if desired.
I used an Herbes de Provence infused olive oil. If you can find it, get it... It's awesome! Otherwise, just use the ¼ tsp. of Herbes de Provence. If you don't have any, use whatever dried herbs you like.

If you can't find the Laughing Cow Garlic & Herb Swiss cheese, you can use any creamy cheese like white American or Provolone, or omit the cheese altogether, which makes this soup Vegan AND Vegetarian friendly!


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