sunnypup1@webtv.net (lady

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Easy Orzo Vegetable Soup

1 tablespoon vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
1 small zucchini, diced
Two 14 1/2-ounce cans vegetable broth
One 15-ounce can garbanzo beans (chickpeas), undrained, plus 1/2 cup
water to rinse can
1/2 cup each frozen corn and peas
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup orzo
In a large (at least 4-quart) saucepan over medium-high heat, add oil,
onion and garlic and sauté a few minutes until tender. Add carrot,
celery, zucchini and continue sautéing until vegetables are mostly
tender. Add the vegetable broth, can of garbanzo beans and 1/2 cup water
used to rinse out can from beans and the frozen vegetables. Bring just
to a boil, reduce to simmer and add thyme, oregano, salt and pepper. Add
orzo and continue to simmer until orzo is fully cooked and tender, about
eight-to-10 minutes.
Makes about six servings.