Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Late-Summer Vegetable Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 20, 2022 Rate PRINT Share Close Prep Time: 35 mins Total Time: 35 mins Servings: 6 This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot. Ingredients 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 ½ cup orzo Directions 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. 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. 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. Cook's Notes To freeze: 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. Originally appeared: Everyday Food, September 2008 Rate It PRINT