Hearty Beef Orzo Soup (Printable)
Tender beef and orzo pasta with fresh garden vegetables in a rich, savory broth—perfect for cozy nights.
# 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
# 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 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 onion becomes translucent.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for another 3 minutes to slightly soften vegetables.
04 - Return browned beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, 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 becomes tender and vegetables are cooked through.
06 - Add orzo pasta to simmering soup and continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir fresh spinach into soup and cook for 2 minutes until leaves are wilted. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Remove and discard bay leaves. Ladle hot soup into serving bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The orzo soaks up all that beefy flavor while still keeping its perfect chewy texture
- Its one of those rare soups that somehow tastes even better reheated the next day
02 -
- The orzo will continue absorbing liquid as it sits so the soup thickens considerably in the fridge overnight
- I learned to season lightly at first and adjust at the end since the broth reduces as it simmers
03 -
- Pat the beef completely dry before searing or it will steam instead of brown
- Let the soup cool completely before refrigerating to prevent bacterial growth