This nourishing vegan lemon orzo soup recipe has been fully loaded with the addition of artichokes, mushrooms, and great northern beans. It’s wholesome, nourishing, comfort food! Vegan, soy-free, nut-free, dairy-free.
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We finally had a cold snap in Florida last weekend!
It was so wonderful! We did all the wintery things that we could do just in case we don’t get any more cold weather this month. We drank our coffee outside under a mountain of blankets each morning, we wore cozy socks, and we snuggled on the couch by the twinkling Christmas tree while watching a Christmas movie.
Oh, and we ate lots and lots of soup!
Soup is one of my favorite meals to cook, especially comfort food soups like slow cooker jackfruit & wild rice soup or creamy vegan broccoli cheese soup. Travis only wants it when its cold out so I had to take advantage of his willingness while I could get it.
I wanted something bright and soul quenching; a hearty, nourishing soup that tastes like pure sunshine. This loaded lemon artichoke orzo soup recipe is exactly that. It tastes like comfort food but you know it’s good for you so it’s a win-win!
What Ingredients Are In This Lemon Orzo Soup Recipe?
- Lemon juice
- Artichoke hearts
- Cremini mushrooms
- Great northern beans
- Vegetable broth
Classic lemon orzo soup is usually served with chicken. I made it vegan by replacing the chicken with tender artichokes and meaty mushrooms.
I also added two full cans of great northern beans for an extra hearty boost of low-fat plant-based protein. Each can of beans adds almost 25 grams of protein to the soup!
Note – Cannellini beans or chickpeas would also be delicious if you don’t have great northern beans.
Should You Cook the Orzo In The Soup Broth?
I always run into this dilemma.
I want to use less dishes but I don’t like soggy noodles that have soaked up all the broth in the soup.
For me, one extra pot to cook the noodles isn’t a big deal. I prefer to add the noodles to each individual bowl of soup instead of dumping them all the main soup pot. But that’s just me.
It’s really a matter of preference but you can’t go wrong. If you do choose to add the orzo to the soup pot, you may need to add more vegetable broth when you heat up the leftovers.
I will say that when I was heating up the leftovers, I put the orzo directly into the pot so it all warmed together. I also added a few handfuls of roughly chopped arugula for added nutrients and a pop of color. It was insanely delicious!
8 Reasons Why You’ll Love This Lemon Orzo Soup Recipe
I obviously love this lemon artichoke orzo soup recipe or I wouldn’t be sharing it on the blog with you. However, I really know that a recipe is killer when my picky husband raves over it too!
Here are 8 reasons why you’ll love this lemon artichoke orzo soup recipe too:
- It’s super nourishing and filling.
- Feeling sick? Try this soup, the steamy hot, lemony broth will open up your airways!
- It’s loaded with protein and healthy plant-based ingredients.
- Orzo pasta + tons of veggies + lemon broth = healthy comfort food!
- It’s super easy to make = time saver!
- It’s a one-pot recipe if you cook the orzo in the broth = less dishes!
- This recipe makes enough for leftovers for tomorrow = less time in the kitchen!
- The flavors are freakin’ delicious!
I hope you enjoy this lemon artichoke orzo soup recipe as much as we do! Happy slurping!
Related Vegan Soup Recipes
- 1-2 tbsp olive oil
- 1 medium onion, diced
- 4 medium carrots, sliced
- 3 medium celery sticks, sliced
- 3 cloves of garlic, minced
- 1/2 lb cremini mushrooms, sliced
- 1/2 tsp thyme, dried
- 1/2 tsp rosemary, dried
- 2 (14 oz) cans great northern beans, rinsed and drained
- 4 cups vegetable broth (low sodium)
- Juice of one large lemon
- 1 (9 oz) container of artichoke hearts, halved (in water, not oil)
- 1/4 cup flat leaf parsley, fresh
- 1 cup (8 oz) uncooked whole wheat orzo
- Optional - 2 cups of roughly chopped arugula
Heat oil in a large soup pot or dutch oven over medium heat. Add onions, carrots, mushrooms, and celery, cook for 8-10 minutes, or until tender. Stir in garlic, thyme, and rosemary and cook until fragrant, about 1 minute.
Add the beans and vegetable broth to the pot. Bring it to a simmer, cover, reduce the heat and let it cook for 10 minutes or until all the vegetables have softened.
Stir in the lemon juice, artichoke hearts, and parsley. Let the flavors meld by letting it cook for 5 more minutes. Season with salt and pepper.
Add a 1/4 cup of orzo to each bowl of soup. Enjoy!
- If you don't cook the orzo separately, make sure you add enough extra vegetable broth to the soup pot for it to cook in.
- If you don't have great northern beans you could substitute cannellini beans or chickpeas.
- If you aren't a fan of artichokes, jackfruit would be a delicious substitute for the chicken and artichokes. Add the canned young green jackfruit to the soup when you add the beans so it has time to cook and get tender.
- If you put the leftover soup away with the orzo mixed in, it will absorb most of the broth by the next day. You'll need to add additional broth or water when you reheat it.
If you make this vegan lemon artichoke orzo soup recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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What would you serve with this loaded lemon artichoke orzo soup recipe? Let me know in the comments!
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