Hearty Beef Orzo Soup Veggies (Printable)
Tender beef and orzo pasta swim with fresh vegetables in a savory broth for ultimate comfort.
# 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 into 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
# Step-by-step:
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 and release their aromas.
03 - Stir in diced red bell pepper, diced zucchini, and cut green beans. Cook for another 3 minutes to begin softening the vegetables.
04 - Return seared 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. 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 to the simmering soup. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
06 - Stir fresh spinach leaves into the soup and cook for approximately 2 minutes until just wilted. Adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves before serving.
07 - Ladle hot soup into individual bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The orzo absorbs all those savory flavors while keeping its perfect bite
- One pot feeds six people with enough leftovers for lunch the next day
- Uses up whatever fresh vegetables you have on hand
02 -
- The orzo will continue absorbing liquid if left in the soup too long, so add it only when ready to finish cooking
- Browning the beef first creates those caramelized bits on the bottom that add incredible depth to the broth
- Wait until the very end to add salt since the broth and tomatoes already contain sodium
03 -
- Pat the beef completely dry before searing for better browning
- Cut all vegetables into similar sizes so they cook evenly