Hearty Beef Orzo Soup (Print)
Tender beef and orzo pasta simmered with fresh garden vegetables in a rich, savory broth.
# What You Need:
→ Meats
01 - 1 pound beef stew meat, cut into bite-size pieces
→ Vegetables
02 - 2 tablespoons 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 into 1-inch pieces
10 - 1 can (14.5 ounces) 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 tablespoon tomato paste
→ Spices & Herbs
16 - 1 teaspoon dried thyme
17 - 1 teaspoon 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 diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in red bell pepper, zucchini, and green beans. Continue cooking for another 3 minutes to slightly soften vegetables.
04 - Return browned 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, until beef and vegetables are tender.
06 - Add orzo pasta to simmering soup. Continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo is al dente.
07 - Stir fresh spinach leaves into soup and cook for approximately 2 minutes until wilted. Adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
08 - Ladle hot soup into individual bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- Its one of those rare soups that actually fills you up completely thanks to the hearty combination of beef and orzo
- The vegetables stay tender but distinct instead of melting away into nothing
02 -
- The orzo will continue absorbing liquid even after the soup is done cooking so leftovers become more like a stew the next day
- If you plan to freeze portions cook the orzo separately and add it when reheating to prevent mushy pasta
03 -
- Pat the beef completely dry before searing for better browning and more developed flavor
- Let the soup rest for 10 minutes off the heat before serving to allow the flavors to meld together