Spring Vegetable Soup with Orzo

Spring Vegetable Soup with Orzo PointsPlus® Value: 2 Servings: 8 Preparation Time: 13 min Cooking Time: 15 min Level of Difficulty: Easy This light and bright tasting soup is full of spring vegetables and fresh dill. Want to make it a main dish? Stir in some cooked chicken.

Photo by Penny W.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Ingredients

  • 6

    cup(s) reduced-sodium chicken broth

  • 2/3

    cup(s) uncooked orzo

  • 1

    large uncooked carrot(s), diced

  • 1 1/2

    cup(s) uncooked asparagus, sliced diagonally in bite-size pieces

  • 1

    cup(s) frozen green peas

  • 4

    medium uncooked scallion(s), sliced

  • 1/3

    cup(s) dill, fresh, chopped

  • 2

    Tbsp fresh lemon juice

  • 1/4

    tsp table salt

  • 1/4

    tsp black pepper, freshly ground, or to taste

Directions

1. Bring broth to a boil in a large saucepan over high heat. 2. Add orzo and carrots; boil 7 minutes. 3. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes. 4. Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving. Notes A few handfuls of fresh baby spinach stirred in at the end of cooking would be a nice addition to this soup. Change up the flavor by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese (could affect PointsPlus value).

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