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Vegetable Bounty SoupVegetable Bounty Soup
Vegetable Bounty Soup
Vegetable Bounty Soup
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Recipe - The Fresh Grocer - Corporate
VegetableBountySoup.jpg
Vegetable Bounty Soup
Prep Time20 Minutes
Servings10
Cook Time40 Minutes
Calories74
Ingredients
1 tbs olive oil
1 large leek, cut lengthwise in half, white and light green parts thinly sliced
1 medium zucchini, diced
1 medium turnip, peeled, cut into ½-inch pieces
6 cups low sodium vegetable broth
1 1/2 cups diced butternut squash
1 tbs soy sauce
1/3 cup orzo pasta
2 large tomatoes, chopped
3/4 cup frozen corn
2 tbs dried Italian seasoning
Directions

1. In large saucepot, heat oil over medium heat; add leek and cook 8 minutes, stirring occasionally. Add zucchini; cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add turnip, broth, squash and soy sauce; heat to a boil over high heat. Reduce heat to medium-low; simmer 10 minutes.

 

2. Stir in orzo; heat to a boil. Reduce heat to medium; stir in tomatoes, corn and Italian seasoning. Cook 8 minutes or until orzo is just tender; stir in salt and pepper to taste. Makes about 10 cups.

 

Nutritional Information
  • 2 g Fat
  • 0 g Saturated Fat
  • 0 mg Cholesterol
  • 143 mg Sodium
  • 13 g Carbohydrates
  • 2 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 2 g Protein
20 minutes
Prep Time
40 minutes
Cook Time
10
Servings
74
Calories

Shop Ingredients

Makes 10 servings
1 tbs olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
1 large leek, cut lengthwise in half, white and light green parts thinly sliced
Organic Leeks, 1 each
Organic Leeks, 1 each, 1 Each
$4.99
1 medium zucchini, diced
Green Zucchini, 1 ct, 9 oz
Green Zucchini, 1 ct, 9 oz, 9 Ounce
$1.68 avg/ea$2.99/lb
1 medium turnip, peeled, cut into ½-inch pieces
White Turnip, 1 ct, 8 oz
White Turnip, 1 ct, 8 oz, 8 Ounce
$1.00 avg/ea$0.12/oz
6 cups low sodium vegetable broth
College Inn 40% Less Sodium Garden Vegetable Broth, 32 oz
College Inn 40% Less Sodium Garden Vegetable Broth, 32 oz, 32 Ounce
$3.29$0.10/oz
1 1/2 cups diced butternut squash
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound, 3 Pound
$3.87 avg/ea$1.29/lb
1 tbs soy sauce
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz
Kikkoman All-Purpose Seasoning Less Sodium Soy Sauce, 10 fl oz, 10 Fluid ounce
$3.99$0.40/fl oz
1/3 cup orzo pasta
Barilla Classic Orzo N°26 Pasta, 1 lb
Barilla Classic Orzo N°26 Pasta, 1 lb, 1 Pound
On Sale! Limit 4
$1.75 was $1.99$1.75/lb
2 large tomatoes, chopped
Tomato On The Vine, 1 ct, 8 oz
Tomato On The Vine, 1 ct, 8 oz, 8 Ounce
$1.00 avg/ea$1.99/lb
3/4 cup frozen corn
Birds Eye Steamfresh Super Sweet Corn, 10 oz
Birds Eye Steamfresh Super Sweet Corn, 10 oz, 10 Ounce
$2.19$0.22/oz
2 tbs dried Italian seasoning
Dash Italian Medley Seasoning Blend, 2.0 oz
Dash Italian Medley Seasoning Blend, 2.0 oz, 2 Ounce
On Sale! Limit 4
$2.99 was $3.69$1.50/oz

Nutritional Information

  • 2 g Fat
  • 0 g Saturated Fat
  • 0 mg Cholesterol
  • 143 mg Sodium
  • 13 g Carbohydrates
  • 2 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 2 g Protein

Directions

1. In large saucepot, heat oil over medium heat; add leek and cook 8 minutes, stirring occasionally. Add zucchini; cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add turnip, broth, squash and soy sauce; heat to a boil over high heat. Reduce heat to medium-low; simmer 10 minutes.

 

2. Stir in orzo; heat to a boil. Reduce heat to medium; stir in tomatoes, corn and Italian seasoning. Cook 8 minutes or until orzo is just tender; stir in salt and pepper to taste. Makes about 10 cups.