Hearty Beef And Orzo Soup (Printable version)
Tender beef and orzo pasta simmered with fresh garden vegetables in a rich, savory broth for a comforting meal.
# 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
# Directions:
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, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for another 3 minutes to begin softening.
04 - Return beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, thyme, oregano, bay leaves, salt, and pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, until beef and vegetables are tender.
06 - Add orzo pasta and simmer uncovered for 10 minutes, stirring occasionally, until orzo is cooked al dente.
07 - Stir in fresh spinach until wilted, about 2 minutes. Adjust seasoning with salt and pepper as needed. Remove and discard bay leaves.
08 - Ladle hot soup into bowls and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The beef becomes impossibly tender after simmering in that savory broth, melting in your mouth like it spent all day cooking
- Every bowl is like a complete meal with protein, carbs, and a rainbow of vegetables
- Leftovers taste even better the next day, making it perfect for busy weeks
02 -
- The beef will keep cooking as it simmers, so dont worry if it seems slightly tough after searing
- Orzo continues absorbing liquid even off the heat, so if meal prepping, slightly undercook it
- Your soup will thicken as it sits—add a splash of water when reheating leftovers
03 -
- Pat the beef dry with paper towels before searing—this helps it brown instead of steam
- Use low-sodium broth so you can control the salt level to your taste
- Chop all vegetables into similar sizes so they cook evenly and every spoonful has a bit of everything