Hearty Beef And Orzo Soup (Printable)

Tender beef and orzo pasta swim with fresh vegetables in a savory broth for the ultimate comfort bowl.

# What You'll 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 (14.5 ounce) 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 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

# How to Make It:

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, 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.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for another 3 minutes to slightly soften.
04 - Return beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, thyme, oregano, bay leaves, salt, and pepper. Stir everything together thoroughly.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes until beef and vegetables are tender.
06 - Add orzo pasta to the simmering soup. Cook uncovered for 10 minutes, stirring occasionally, until orzo is al dente.
07 - Stir in fresh spinach and cook until wilted, about 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
08 - Remove and discard bay leaves. Ladle hot soup into bowls and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The orzo absorbs all those savory flavors while the beef becomes impossibly tender
  • You can throw in whatever vegetables are wilting in your crisper drawer
  • It makes the house smell incredible from the moment you start searing the meat
  • Leftovers taste even better the next day, if they last that long
02 -
  • The soup will continue thickening as it sits because the orzo keeps absorbing liquid
  • Searing the beef in batches, not all at once, is what creates those deep, caramelized flavors
  • Always remove bay leaves before serving—no one wants an unpleasant surprise in their bowl
  • The vegetables should be in similar-sized pieces so they cook evenly and look beautiful in the bowl
03 -
  • Cut your beef into slightly larger pieces than you think you need—they shrink during cooking
  • Pat the meat dry before searing for better browning
  • Low and slow simmering makes the beef tender, while high heat makes it tough
  • Taste the broth before adding salt, since some brands are saltier than others

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