Hearty Beef And Orzo With Fresh Veggies (Printer-friendly)
Tender beef and orzo pasta swim with fresh garden vegetables in a rich, savory broth—perfect for warming up on chilly evenings.
# 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 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
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
# Method:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef pieces and sear on all sides until well browned, approximately 5 minutes. Remove beef from pot and set aside.
02 - In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, 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 until vegetables are slightly tender.
04 - Return browned beef to the pot. Add diced tomatoes with their juice, tomato paste, beef broth, water, dried thyme, 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, or until beef is fork-tender and vegetables are fully cooked.
06 - Add orzo pasta to simmering soup. Continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo is al dente.
07 - Stir in fresh spinach and cook for approximately 2 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper if desired.
08 - Remove and discard bay leaves. Ladle hot soup into individual bowls and garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- The orzo pasta makes every spoonful feel substantial and satisfying, turning a simple soup into a meal that truly sticks to your ribs
- Fresh garden vegetables keep the flavors bright and lively while the beef adds that deep, savory richness that makes you want seconds
02 -
- The soup will continue to thicken as it sits because the orzo absorbs liquid, so add extra water or broth when reheating leftovers
- Removing the bay leaves before serving is crucial because biting into one is an unpleasant surprise that ruins an otherwise perfect spoonful
03 -
- Pat the beef dry with paper towels before searing to ensure it browns properly instead of steaming in its own moisture
- Let the soup rest for 10 minutes off the heat before serving to allow the flavors to settle