Mediterranean Tomato, Oregano & Orzo Soup

By jbrockel

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, cut into wedges
• 2 cups butternut squash, peeled and cut into cubes
• 1/2 cup zucchini, cleaned and sliced
• 1 cup carrots, peeled and julienne-cut
• 31/2 cups fresh tomatoes, peeled and hand-crushed
• 1 tablespoon fresh bay leaves, minced
• 1 tablespoon fresh oregano leaves, chopped
• 1 15-ounce can garbanzo beans, drained and rinsed
• 2 cups chicken broth
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 11/2 cups dried orzo pasta

Details

Servings 4
Adapted from crock-pot.com

Preparation

Step 1

Directions
In a skillet placed on stovetop set to medium heat, add oil and onions.
Stir this occasionally until onions are translucent and soft, about 10 minutes.
Add the butternut and zucchini squash, carrots, tomatoes, bay leaves and oregano.
Sauté for an additional 25-30 minutes, stirring occasionally as the vegetables soften.
Combine and transfer all of the ingredients except the orzo pasta to the stoneware.
Place the stoneware in the slow cooker heating base.
Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours.
Add the orzo and heat on High.
Cover and continue cooking for 30 to 45 minutes.