Hearty Beef Orzo Soup (Printable)
Tender beef and orzo with garden vegetables in savory broth for cozy, filling meals.
# What You'll Need:
→ Proteins
01 - 1 lb beef stew meat, cut into 1-inch pieces
→ Aromatics and Base Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, sliced into rounds
06 - 2 celery stalks, sliced
→ Garden Vegetables
07 - 1 red bell pepper, diced
08 - 1 medium 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 - 2 cups fresh spinach leaves
→ Liquids and Pantry Staples
12 - 4 cups beef broth
13 - 4 cups water
14 - 3/4 cup orzo pasta
15 - 1 tbsp tomato paste
→ Herbs and Seasonings
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 fresh parsley, chopped, for garnish
# How to Make It:
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. Transfer beef to a plate and set aside.
02 - In the same pot, add onion, garlic, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and onions turn translucent.
03 - Stir in red bell pepper, zucchini, and green beans. Continue cooking for 3 minutes to allow flavors to meld.
04 - Return seared beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, dried thyme, oregano, bay leaves, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a rolling boil, then reduce heat to low. Cover with lid and simmer for 30 minutes until beef becomes tender and vegetables are cooked through.
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 2 minutes until wilted. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Remove and discard bay leaves. Ladle hot soup into serving bowls and garnish generously with chopped fresh parsley.
# Expert Suggestions:
01 -
- The orzo drinks up the broth as it sits, so leftovers become an incredibly thick and hearty stew the next day.
- Everything cooks in one pot, which means minimal cleanup and maximum flavor development.
02 -
- The orzo will continue absorbing liquid as the soup sits, so add a splash more broth or water when reheating leftovers.
- Do not rush the beef browning step, because that golden crust is where much of the deep flavor develops.
03 -
- Cut all your vegetables before you start cooking so you can add each one at the right moment without scrambling.
- Taste the broth after adding the tomatoes but before the long simmer, because their acidity might need more salt than you expect.