Recipe by ksduffster
This can be made vegan/vegetarian by using vegetable bouillon instead of chicken. I got this recipe from a daily email I receive from the eDiets website. 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.
Top Review by Dorie's Lori
First, I want to say that I loved the soup, my husband liked it alot, and both kids ate it up. Because of the condensed soup, it is a bit sweet. Plus, once the orzo was added, it got thick and had the nicest texture! Sort of chewy orzo in silky soup - but well blended. Definitely comfort food! I followed the directions pretty much - but used regular V8 (kids don't do much spicy) and added onion powder, garlic powder, thyme, basil and a bit of oregano. I used veg. base plus water for the veg. stock, 5 chicken bullion cubes, and realized at the last minute that I was out of frozen peas, so added a cup of frozen mixed veggies. Also, due to various unforseen circumstances, I ended up cooking the soup well over an hour before adding the veggies and orzo, but I have a very good feeling for the given cooking times. I should also mention that the orzo kept sticking, and I had to stir it almost constantly. (Worth it!)There was one negative ~ we found the soup very salty. A potato didn't work, so I googled the problem, and ended up adding 1 T of brown sugar. Partly because it reminded me a bit of sweet-and-sour anyway. Still overly salty, but very edible! I plan to make this again, but I will use way less bullion, and/or get reduces-sodium V8. I think there is enough flavor there anyway. Also, based on personal preference, I might almost double the peas and corn. I am really glad I tried this recipe! Added note May 07 - I recommend against freezing this soup. I tried it, and the orzo turned to mush. I didn't care for it at all, although the rest of the family still ate it.
- 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 See How It's Made
- In a large saucepan, combine water, V8, broth, tomato soup, bouillon, carrots, and celery.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer 10 minutes.
- Add peas, corn, and orzo to pot.
- Return to a simmer.
- Simmer 10 minutes or until orzo is al dente.
- Ladle into bowls and sprinkle with parsley.
- Serve immediately.