Our Late Summer Vegetable Soup Recipe

Name: Our Late Summer Vegetable Soup Recipe
Ingredients: 4 ears of fresh corn, kernels removed; 1 medium onion, chopped; 2 large zucchinis, halved lengthwise and thinly sliced; 8 ounces green beans, trimmed and cut into thirds; ½ cup orzo (or substitute with ditalini, macaroni, or farro); 1 can (14.5 ounces) diced tomatoes in their natural juice; 2 cans (14.5 ounces each) vegetable broth; 2 tablespoons olive oil; 2 cups water; Salt and freshly ground black pepper, to taste; 1 cup frozen peas; 1 teaspoon paprika; 1 medium cucumber, diced (for a chilled version); 2 bay leaves (remove before serving)