Hearty Beef And Orzo Soup (Printer-friendly)

Comforting bowl with tender beef, orzo pasta, and fresh garden vegetables in savory broth.

# 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 Make It:

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 cut green beans. Continue cooking for another 3 minutes to begin softening the vegetables.
04 - Return the browned beef to the pot. Add diced tomatoes with their juice, tomato paste, beef broth, water, dried thyme, dried oregano, bay leaves, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, or until beef is tender and vegetables have softened completely.
06 - Add orzo pasta to the simmering soup and continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir in fresh spinach leaves and cook until wilted, approximately 2 minutes. Taste and adjust seasoning with additional salt and pepper if desired. Remove and discard bay leaves before serving.
08 - Ladle hot soup into serving bowls and garnish with chopped fresh parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • Its one of those rare soups that actually fills you up without leaving you feeling heavy
  • The vegetables stay vibrant instead of turning to mush, even as leftovers
  • Everything cooks in one pot but tastes like it simmered all day
02 -
  • The orzo will continue soaking up liquid as it sits, so leftovers will be thicker—add a splash of water or broth when reheating
  • For the most tender beef, resist the urge to rush that initial searing step
  • Spinach loses its vibrant color quickly, so add it right before youre ready to serve
03 -
  • If you want the beef to be melt-in-your-mouth tender, try simmering for an extra 15 minutes before adding the orzo
  • A splash of red wine or balsamic vinegar added with the tomatoes adds wonderful depth
  • Leftovers make an excellent lunch—just add a splash of water when reheating

Go back