Hearty Beef And Orzo Soup (Printable version)

Tender beef and orzo pasta simmered with carrots, celery, zucchini, and spinach in a rich, 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

# 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 cut green beans. Continue cooking for another 3 minutes to slightly soften the vegetables.
04 - Return the seared 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 the beef and vegetables are tender.
06 - Add orzo pasta to the simmering soup. Continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo is al dente.
07 - Stir in fresh spinach leaves and cook for approximately 2 minutes until just wilted. Taste and adjust seasoning with salt and pepper as needed. Remove and discard bay leaves before serving.
08 - Ladle hot soup into individual bowls and garnish with chopped fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The beef becomes meltingly tender while infusing the broth with deep savory flavor
  • Every spoonful contains a perfect balance of pasta vegetables and seasoned broth
  • It makes enough for dinner tonight plus lunch tomorrow with zero extra effort
02 -
  • The orzo will continue absorbing liquid even after you turn off the heat, so the soup thickens as it sits
  • Use low sodium broth if you are watching salt intake and season gradually at the end
  • Browning the beef first makes a huge difference in the final depth of flavor
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly and every spoonful has a little bit of everything
  • Let the soup rest for 10 minutes off the heat before serving to let the flavors settle

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