Nov 19, 2006
Orzo Soup
- 2 tbsp olive oil
- 1 onion, minced
- 2 carrots, minced
- 1 celery stick, minced
- 1 green pepper, minced
- 3 cloves garlic, minced
- 19 oz. canned tomatoes
- 2.5 L chicken stock
- 1/2 cup boiling water
- 1 chicken oxo cube
- 1 tsp garlic salt
- 1/2 tsp oregano
- 1/2 tsp cracked pepper
- 1 cup orzo noodles, uncooked
- 2 tbsp wocestershire sauce
- salt
- Heat the olive oil in a dutch oven. Add the onion, carrot, green pepper, celery, and garlic. Saute and then cook for 30 minutes, with the lid on.
- Add the tomatoes and cook for 5 minutes.
- Mix the boiling water and the oxo cube and pour it into the pot. Stir in the stock.
- Blend in the garlic salt, oregano, and black pepper.
- Bring to a boil, and then add the orzo.
- Let simmer for 30 minutes.
- Add the worcestershire sauce and check seasoning. Add salt if necessary.
- Serve.
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