Rainbow Lemon Orzo Vegetable Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

cheerful + sunny vegetable soup with bright lemon notes. 

Course: Soup
Servings: 8
  • 1 med onion diced
  • 2 stalks celery diced
  • 2 med carrots diced
  • 3-4 yukon gold potatoes chopped
  • 7 cups vegetable broth
  • 2 15 oz cans kidney beans light + dark red
  • 2 cup sweet corn
  • 1/2 - 1 c orzo (less will give you more broth, a full cup will absorb most of the liquid)
  • 3 cup kale washed + chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • 1 tsp thyme
  • 1 tsp parsley
  • 1/2 tsp rosemary
  • zest from half of 1 lemon
  • 1/3 cup lemon juice
  • salt + pepper to taste
  1. In a dutch oven or large pot, heat olive oil. Once hot, add diced onion and stir. Cook until translucent, or about 5 minutes.

  2. Add diced carrots and celery, stir and cook for another 5 minutes. Keep stirring! 

  3. Add potatoes, garlic powder, turmeric, thyme, parsley, rosemary, and lemon zest. Stir until vegetables are fully coated in spices. Cook for another 10 minutes. 

  4. Add vegetable broth, beans, corn, and 1/2 - 1 cup orzo, depending on preference. Bring to a light simmer (softly bubbling, not a full, violent rolling boil) and cover pot with a lid, slightly cracked to allow steam out.

  5. Simmer for 20 - 30 minutes until potatoes are fork tender and orzo is fully cooked.

  6. Add kale and lemon juice. Stir until kale is wilted and a dark green.

    Add salt and pepper to taste.

Recipe Notes

-When sautéing vegetables in the beginning steps, if they begin to stick, add a small amount of vegetable broth if you'd like to avoid using more oil.