Lemon Dill Vegetable Soup

• 1 ½ tablespoons olive oil
• 1 ½ cups finely chopped red onion
• 4 large garlic cloves, minced
• 1 red bell pepper, seeded and chopped
• 1 ½ cups orzo pasta
• 6-8 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 6 sprigs fresh dill, chopped
• 1 ½ cups coarsely shredded carrot
• 1 ½ cups chopped green onion
• Juice of 1 lemon
• Salt and pepper, to taste

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Season with salt and pepper, cooking for about 6 minutes until the vegetables are softened.

Add the orzo, broth, and thyme to the pot. Bring to a simmer and cook for about 12 minutes until the orzo is tender.

Season the soup with additional salt and pepper to taste. Stir in the chopped dill, shredded carrot, chopped green onion, and lemon juice; adjusting the seasoning as needed.

• Yields: 6 servings
• Preparation Time: 30 minutes