Spring vegetable soup with orzo
Reduced-sodium chicken broth
⅔ cup(s), diced
1½ cup(s), sliced diagonally in bite-size pieces
Frozen green peas
4 medium, sliced
⅓ cup(s), chopped
Fresh lemon juice
¼ pinch, freshly ground, or to taste
- Bring broth to a boil in a large saucepan over high heat.
- Add orzo and carrots; boil 7 minutes.
- Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes.
- Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving.