Hearty Beef And Orzo Soup (Printable)
Comforting soup with tender beef, orzo pasta, and fresh garden vegetables in 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
# 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 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 become fragrant.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for another 3 minutes to slightly soften the vegetables.
04 - Return the seared beef to the pot. Add diced tomatoes with their juice, tomato paste, beef broth, water, dried thyme, dried oregano, bay leaves, salt, and pepper. Stir everything together thoroughly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, until the beef is tender and vegetables are cooked through.
06 - Add orzo pasta to the simmering soup. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo is al dente.
07 - Stir in fresh spinach leaves and cook until wilted, about 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves before serving.
08 - Ladle hot soup into serving bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Cooking Tips:
01 -
- The orzo soaks up all that beefy flavor while still keeping its bite, turning every spoonful into something substantial
- This is one of those rare soups that actually tastes better on day two, making it perfect for lazy lunches
02 -
- The orzo keeps absorbing liquid even after you turn off the heat, so the soup will be thicker the next day
- If the soup gets too thick for your liking, just add a splash of water or broth when reheating
03 -
- Pat the beef completely dry before searing, otherwise it will steam instead of brown
- Let the soup cool completely before refrigerating, and it will develop even deeper flavor overnight