Recipe Submitted by Sherinova ..|.. Category: Soups & Stews

Easy and adaptable to your ingredients on hand.


  • 3 large carrots
  • 5-6 stalks of celery
  • 1 large onion
  • garlic to taste (2-3 cloves chopped fine)
  • 3 T butter
  • 1 can tomato juice, 12 oz can
  • 1 can tomato soup
  • 1 can tomato puree + equal amt of water
  • 1 C orzo pasta, cooked
  • 1/2 C garbanzo beans
  • 1 1/2 T basil
  • 1 T oregano
  • 1 T thyme
  • salt & pepper


Chop your veggies and saut in the butter until onions are translucent, then add garlic and saut another minute or two. Add the tomato soup, juice, and puree plus 1 can of water and your herbs. Let soup slow boil until carrots are tender. Add salt, pepper, and garbanzo beans. Add your cooked orzo, adjust amount of liquid with water, tomato juice or any broth on hand if needed and let soup stand 15-20 minutes before serving.

*If you don't want to cook your orzo ahead of time, add it when you add the tomato juice.
*I usually add red beans or lentils as well.
*Works equally well if you throw it all in a pot and let it slow cook for a couple hours.

Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org