Hearty Beef and Orzo Soup (Printable)
Tender beef and orzo pasta simmered with fresh vegetables in a rich, savory broth for ultimate comfort.
# What You Need:
→ Meats
01 - 1 pound beef stew meat, cut into bite-size pieces
→ Vegetables
02 - 2 tablespoons 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 can (14.5 ounces) 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 tablespoon tomato paste
→ Spices & Herbs
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried oregano
18 - 2 bay leaves
19 - Salt and freshly ground black pepper, to taste
20 - 1/4 cup chopped fresh parsley, for garnish
# Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef pieces and sear on all sides until browned, approximately 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 release their aromas.
03 - Stir in red bell pepper, zucchini, and green beans. Continue cooking for another 3 minutes to begin softening the vegetables.
04 - Return browned beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, thyme, oregano, bay leaves, salt, and pepper. Stir thoroughly to combine all ingredients and dissolve tomato paste.
05 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 30 minutes, or until beef becomes tender and vegetables are cooked through.
06 - Add orzo pasta to simmering soup and cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir fresh spinach into soup and cook for 2 minutes until just wilted. 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.
# Expert Hints:
01 -
- Its a complete meal in a bowl that only gets better overnight
- The orzo soaks up all that rich beefy flavor while still keeping its perfect bite
02 -
- The orzo will continue absorbing liquid as it sits, so if making ahead, add extra broth before reheating
- Be patient when searing the beefcrowding the pan will steam it instead of browning it
03 -
- Cut all your vegetables to roughly the same size so they cook evenly and look beautiful in the bowl
- Let the soup cool completely before refrigerating to prevent bacterial growth