Hearty Beef And Orzo Soup (Print Version)
Tender beef and orzo pasta simmered with carrots, celery, zucchini, and green beans in a rich savory broth for the ultimate comfort bowl.
# What You 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, 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 become fragrant.
03 - Stir in diced red bell pepper, diced zucchini, and trimmed green beans. Continue cooking for another 3 minutes to begin developing flavors.
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 black 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, or until beef and vegetables are tender.
06 - Add orzo pasta to simmering soup and continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir fresh spinach leaves into soup and cook until wilted, about 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Remove and discard bay leaves before serving.
08 - Ladle hot soup into individual serving bowls. Garnish each portion with chopped fresh parsley. Serve immediately while hot.
# Insider Tips:
01 -
- The beef becomes impossibly tender after simmering in that aromatic broth
- Orzo pasta makes every spoonful feel substantial and satisfying
- Those garden vegetables transform into sweet, tender bites of comfort
02 -
- The orzo will continue absorbing liquid if left too long, so add it separately when storing leftovers
- Low-sodium broth lets you control the salt level since the soup reduces as it simmers
03 -
- Pat beef completely dry before searing for better browning
- Let the pot come back to temperature after each addition