Creamy Orzo Vegetable Soup (Vegan)

Uncategorized / Tuesday, December 5th, 2017

If you’re like us, you aren’t ready for this cold! It’s December which means the cold is here; or at least it should be. Yesterday here in Chicago it was 60º F. 60 DEGREES. That’s spring weather, it’s sure not Chicago winter weather.

It’s nice. But frustrating too. It messes with your health! It’s super difficult to dress, or which coat to wear. It messes everything up. I also walk to the train, so I need to be bundled up if necessary.

I don’t typically mind winter months. It’s an excuse to stay home, be in comfy clothes, and make warm cozy soups and other foods.

Last week, I had a slight cold, and this week it’s hitting David pretty rough. Soup always makes me feel better. So I pulled together this tasty soup. And it was a hit.

It’s a one pot stop kinda thing which is always nice for clean up.

  • Things you’ll need:
  • 3.5 Cups Vegetable Broth
  • 1/2 Favorite Dairy Free Milk
  • 1 1/2 Cups Water
  • 1 1/2 Cups Orzo
  • 2 Medium zucchini
  • 3/4 Onion
  • 1 Can of Chopped Tomatoes
  • 8 Oz Green Beans, chopped
  • 2 Cans of Corn
  • 2 TSP Basil
  • Salt & Pepper

You’ll need a good sized pot as well.


First, we’ll dice up the onions. And get those going in the pot. Cook those until they are translucent.

While those are cooking, you can go ahead and chop the zucchini. I did slices, then cut those in fourths.

With the green beans, I cut off the ends. Then cut in half if necessary. (I love fresh green beans!)

By now, the onions should be near the ending point of cooking. At this point we can add all the liquids, veggies, and orzo. We can also add the seasonings.

Continue to cook pot of food until the orzo is cooked all the way through.

All together this recipe probably takes 40 minutes, which isn’t bad for this much soup!

Easy, Tasty, Vegan!





Creamy Orzo Vegetable Soup (Vegan)

Warm up with this filling vegetable soup!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 7


  • 3 1/2 Cups Veggie Broth
  • 1/2 Cup Dairy Free Milk
  • 2 Cups Water
  • 3/4 Onion
  • 2 Medium Zucchini
  • 1 Can Crushed Tomatoes
  • 2 Cans Drained Corn
  • 8 OZ Fresh Green Beans
  • 2 TSP Basil
  • Olive Oil
  • Salt & Pepper to Taste


  1. Dice up onion and cook on oiled pot until translucent. 

  2. Chop up zucchini in small chunks. Chop up green beans, ends and into thirds. Drain corn. 

  3. Once onions are finished add broth, milk, water, corn, tomatoes, zucchini, & green beans, and orzo to pot. 

  4. Cook until orzo is cooked through

  5. Serve hot! Enjoy!

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