Summer Vegetable and Ham Soup with Orzo

Time: 45 minutes | Serves: 4–6 Nature: Neutral | Flavor: Sour, Salty

Ingredients

  • 2 TBL extra-virgin olive oil
  • 1 smaller yellow onion, small dice
  • 2 ribs celery, small diced (~1 cup)
  • 1 smaller red bell pepper, small diced (~1 cup)
  • 1 clove garlic, crushed and chopped
  • 2 6-inch pieces lemongrass, trimmed, peeled, and crushed
  • 2 quarts vegetable or pork stock
  • 2 cups yellow/green summer squash (crookneck, zucchini), small diced
  • 1/2 cup corn kernels (frozen is ok)
  • 1/2 cup green beans, cut into 1/2 in pieces (frozen is ok)
  • 1.5 cups ham, cubed small
  • 1/4 tsp white pepper
  • 3/4 cup dry orzo pasta, cooked separately using package directions
  • 1/2 cup parsley, finely chopped
  • 1/4 cup basil, finely chopped
  • 1 TBL balsamic vinegar

Directions

  1. Heat oil in a heavy, four-quart saucepan. Add onion, celery, and bell pepper, reduce heat to low, and sauté slowly until veggies are tender but not brown. Stir in garlic.

  2. Add prepared lemongrass and stir until fragrant (~2 mins). Add stock, bring to a boil, reduce to a simmer, and cook for 20 minutes. Remove lemongrass stalks.

  3. Add squash, corn, green beans, ham, and white pepper. Simmer until vegetables are tender but not mushy (~5–8 minutes).

  4. Turn off heat and stir in the parsley, basil, and vinegar. Add salt to taste.

  5. Add 1/3 cup of cooked orzo pasta into each serving bowl and then ladle in the soup.

Tips and Modifications

  1. To maximize the damp draining effects of this recipe and to make it gluten free, substitute the orzo for Job's Tears (Yi Yi Ren). Soak 1 cup of Yi Yi Ren overnight and add the soaked seeds to step 2. Cook for 20 minutes or until tender.
  2. The flavor and complexity of your stock can massively change the taste of this dish. Buy high-quality stocks from the grocery, use bouillon pastes, or ideally, make your own.
Download the recipe card