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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This can be made vegan/vegetarian by using vegetable bouillon instead of chicken. I love this recipe because it is so easy and so filling. Feel free to vary the vegetables according to your tastes, what is in season, and what is on hand. I like to use spicy V8 because there is no seasoning called for in the recipe. You can use normal V8 and use your favorite seasonings. Ingredients:
3 3/4 cups water |
3 3/4 cups spicy hot v8 |
2 (10 1/2 ounce) cans vegetable broth |
2 (10 3/4 ounce) cans condensed tomato soup |
5 chicken bouillon cubes or 2 1/2 teaspoons chicken bouillon powder |
1 1/2 cups carrots, sliced 1/4-inch thick |
1 1/2 cups celery, sliced 1/4-inch thick |
1 cup frozen peas |
1 cup frozen corn kernels |
1 1/2 cups orzo pasta, uncooked |
1/2 cup fresh parsley, minced |
Directions:
1. In a large saucepan, combine water, V8, broth, tomato soup, bouillon, carrots, and celery.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer 10 minutes.
4. Add peas, corn, and orzo to pot.
5. Return to a simmer.
6. Simmer 10 minutes or until orzo is al dente.
7. Ladle into bowls and sprinkle with parsley.
8. Serve immediately.
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