Hearty Beef Orzo Soup (Printable)
Tender beef and orzo with fresh garden vegetables in a rich, savory broth for comforting meals.
# What You Need:
→ Meats
01 - 1 lb beef stew meat, cut into bite-size pieces
→ Vegetables & Aromatics
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 into 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 Staples
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 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 become fragrant.
03 - Stir in red bell pepper, zucchini, and green beans. Continue cooking for an additional 3 minutes until vegetables begin to release their aromas.
04 - Return seared beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, dried thyme, dried oregano, bay leaves, salt, and pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 30 minutes until beef and vegetables reach desired tenderness.
06 - Add orzo pasta to the pot and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking, until pasta reaches al dente texture.
07 - Stir in fresh spinach leaves and cook for approximately 2 minutes until wilted. Adjust salt and pepper seasoning to taste.
08 - Remove and discard bay leaves. Ladle hot soup into serving bowls and garnish generously with chopped fresh parsley.
# Expert Tips:
01 -
- The orzo soaks up all that savory broth and makes every spoonful feel substantial without being heavy.
- Its the kind of meal that tastes even better the next day when the flavors have had time to mingle overnight.
02 -
- The orzo will continue absorbing liquid as the soup sits, so add a splash more broth or water when reheating leftovers.
- Dont rush the beef searing step because those browned bits on the bottom of the pot are where so much of the deep flavor comes from.
03 -
- Cut all your vegetables before you start cooking because once the beef hits the pot everything moves quickly.
- Taste the broth before adding the orzo because the pasta will dilute the seasoning slightly as it cooks.