1 hr 10 mins
C & D's Mommy's Note:
Yet another of my soups for hubby. (you know, the guy that had a heart attack last year...) This one is low cal, low sodium and low cholesterol.
My Private Note
Units: US | Metric
- 2 teaspoons margarine
- 1 medium onion, chopped
- 1 -2 garlic clove, finely chopped
- 1/2 cup dried lentils
- 1 cup water
- 3 (429 ml) cans low sodium chicken broth (I make my own broth and use about a litre and a half)
- 2 large carrots, peeled and thinly sliced
- 2 medium red potatoes, cubed (I leave skins on for extra nutrition)
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon pepper
- 1 cup frozen peas (you can use canned if you want but that will increase the sodium content)
- 1/2 cup uncooked orzo pasta (can substitute with small pasta of any shape)
- 1 (14 1/2 ounce) can diced tomatoes with juice (I use the low sodium of course!)
- 1In a large pot, melt margarine, add onion and garlic. Cook over medium heat until onion is softened.
- 2Add all remaining ingredients except peas, orzo and tomatoes. Cook over high heat until it reaches a full boil (6-8 minutes).
- 3Reduce heat and simmer, covered until lentils and potatoes are tender (10 minutes).
- 4Add peas, orzo and tomatoes. Increase heat back to high. Bring to a full boil (8-10 minutes).
- 5Reduce heat again to low, and let simmer until orzo is tender (10-12 minutes).
- 6*When cooking lentils, DO NOT add acidic ingredients like tomatoes until they are of desired texture. The acid in the tomatoes prevents them from getting softened.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Garden Orzo Soup
Serving Size: 1 (369 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 195.8
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 209.6 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 7.1 g
- Sugars 5.4 g
- Protein 10.4 g