Friday, June 6, 2014

On My Hearth: Crock-Pot Vegetarian Sausage Orzo Soup

 Yesterday I came upon two boxes of orzo in my pantry, obviously purchased for a recipe but for the life of me I couldn't remember which one! A quick google search led me to this quick & easy recipe, Crock-Pot Vegetarian Sausage Orzo Soup. I modified it slightly, using what I had on hand and adding zucchini for even more veggie goodness. It was absolutely delicious, perfect as a main dish for me and alongside leftover pasta for my hunny.

Crock-Pot Vegetarian Sausage Orzo Soup photo 20140605_181237_zpswt6ch8uz.jpg  

 

Crock-Pot Vegetarian Sausage Orzo Soup

 

(Adapted from Taste of Home by The Economical Eater)

Ingredients

  • 2 vegetarian sausage links, chopped (I used Tofurky Italian Sausages)
  • 1 cup sliced white button mushrooms
  • 1 medium zucchini, chopped
  • 10 ounces frozen chopped spinach
  • 1/2 cup chopped onion
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons minced garlic
  • 3 cups low sodium vegetable broth
  • 1 teaspoon dried basil
  • 2 tablespoons dried parsley
  • Pinch of cayenne pepper
  • Salt and black pepper, to taste
  • 1/2 cup uncooked orzo

Directions

  1. Place all ingredients, except for orzo, in a crock-pot. Cook on low for 5-6 hours, adding more water or vegetable broth to reach desired consistency.
  2. About ten minutes before serving, cook orzo in boiling salted water according to directions on the package. Add orzo to soup, stir, and taste for seasoning (adjust as necessary).
  3. This soup is great on it's own as a main meal, served alongside salad and bread perhaps, or as a hearty first course.

Makes 6 generous servings


I hope you enjoy it as much as we did! Today I'll be using my Crock-pot again, making a "Hamburger" Cabbage Casserole. I've never tried this before, wish me luck!

Have a great day,

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