Hearty Beef And Orzo Soup (Print Version)

Tender beef and orzo pasta with fresh garden vegetables in a rich, savory broth. This comforting bowl is ready in just over an hour.

# 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 Cook:

01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef 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.
03 - Stir in red bell pepper, zucchini, and green beans; cook another 3 minutes.
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. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, until beef and vegetables are tender.
05 - Add orzo pasta and simmer uncovered for 10 minutes, stirring occasionally, until orzo is cooked al dente.
06 - Stir in spinach until wilted, about 2 minutes. Adjust seasoning as needed. Discard bay leaves. Ladle soup into bowls and garnish with chopped parsley.

# Expert Advice:

01 -
  • Its a complete meal in a bowl that somehow feels lighter than you expect
  • The orzo absorbs all those beefy flavors while keeping its perfect texture
  • Leftovers taste even better the next day, if they last that long
02 -
  • Orzo keeps absorbing liquid and will become mushy if left in the soup too long
  • Low-sodium broth lets you control the salt level better than regular broth
  • The soup thickens considerably as it sits, so add more water when reheating leftovers
03 -
  • Brown the beef in batches rather than crowding the pot
  • Let the soup cool completely before refrigerating to prevent the orzo from overcooking

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