Hearty Beef Orzo Soup Garden Veggies (Print version)
Tender beef and orzo pasta simmer with fresh vegetables in a rich, savory broth for ultimate comfort.
# 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 soup 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 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.
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. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until beef and vegetables are tender.
05 - Add orzo pasta to the simmering soup. Continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
06 - Stir fresh spinach into the soup and cook for approximately 2 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves before serving.
07 - Ladle hot soup into individual bowls. Garnish each serving with chopped fresh parsley.
# Expert suggestions:
01 -
- Everything cooks in one pot, leaving you with minimal cleanup and maximum flavor
- The orzo absorbs all those savory flavors while beef becomes meltingly tender
- This soup somehow tastes even better the next day, making it perfect for busy weeks
02 -
- The orzo will continue absorbing liquid, so if you plan to store leftovers, consider cooking pasta separately and adding it when reheating
- Browning the beef properly creates those caramelized bits that transform ordinary soup into something extraordinary
- This soup freezes beautifully, but leave out the spinach and add it fresh when reheating
03 -
- Cut all vegetables to similar sizes so they cook evenly and look beautiful in each bowl
- Let the soup cool slightly before refrigerating to prevent condensation from diluting flavors