Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
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.