Hearty Beef And Orzo Soup With Fresh Garden Veggies (Printer-Friendly)
Tender beef and orzo pasta with fresh garden vegetables in a rich, savory broth.
# What You'll Need:
→ Meats
01 - 1 lb beef stew meat, cut into bite-size pieces
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 red bell pepper, diced
08 - 1 zucchini, diced
09 - 1 cup green beans, trimmed and cut in 1-inch pieces
10 - 1 (14.5 oz) can diced tomatoes with juice
11 - 4 cups beef broth
12 - 4 cups water
13 - 2 cups fresh spinach leaves
→ Pasta & Pantry
14 - 3/4 cup orzo pasta
15 - 1 tbsp tomato paste
→ Spices & Herbs
16 - 1 tsp dried thyme
17 - 1 tsp dried oregano
18 - 2 bay leaves
19 - Salt and freshly ground black pepper, to taste
20 - 1/4 cup chopped fresh parsley, for garnish
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef stew meat and sear on all sides until browned, approximately 5 minutes. Remove beef from pot and set aside.
02 - In the same pot, add onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and release their aromas.
03 - Stir in red bell pepper, zucchini, and green beans. Continue cooking for another 3 minutes to begin softening the vegetables.
04 - Return beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, dried thyme, dried oregano, bay leaves, salt, and pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 30 minutes, or until beef becomes tender and vegetables are cooked through.
06 - Add orzo pasta to simmering soup. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir in fresh spinach leaves and cook until wilted, approximately 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove and discard bay leaves before serving.
08 - Ladle hot soup into serving bowls. Garnish each portion with chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The combination of tender beef and orzo pasta makes it feel like a complete meal in one bowl
- You can throw in whatever vegetables you have on hand and it still turns out incredible
- The leftovers taste even better the next day, if there are any
02 -
- The orzo will continue absorbing liquid as it sits, so the soup may thicken—thin it with a splash of water or broth when reheating
- Pat the beef dry before searing or it will steam instead of brown, and you will lose that deep flavor
03 -
- Use low-sodium broth so you can control the salt level yourself
- If you have time, make the soup a day ahead—the flavor difference is remarkable