Orzo/Veggie Soup |
| Name: |
Valerie Bunce |
| Base: |
Scott AFB |
| Recipe: |
My sister threw this recipe together as a heart-healthy alternative (a necessity for her). I tried some and it was surprisingly delicious! The ingredients can be changed to your own individual tastes.
2 cans of low-fat chicken broth
1 can of water
1 cup orzo noodles (or similar small-sized pasta for soup)
3/4 cup of pre-cooked frozen turnip greens or collard greens
about 8-10 slices of oven-roasted red peppers, cut in half (see below)
2 stalks of celery, thinly sliced
2 shredded carrots
salt and pepper to taste
asiago grated cheese
grated Romano cheese
Cook orzo and turnip greens separately, as directed. Combine cans of broth with the can of water and add vegetable ingredients. Bring to boil and then lower heat to
simmering, add the orzo and greens, and simmer for about an hour or so to blend flavors.
Pour into soup bowls, season to taste and sprinkle with the cheeses.
How to oven-roast peppers: cut two large red peppers in half, brush cut ends with olive oil and place cut-sides down on cookie sheet. Place under broiler until peppers turn almost completely black. Remove and place in brown paper bag (close bag tightly) until peppers are cool enough to handle. The skins should peel right off when cool. Slice and store skinless peppers in jar of olive oil and 2 garlic cloves until needed. These are very versatile and can be used in most recipes to add flavor.
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