Hearty Beef Orzo Fresh Garden Vegetables (Printable version)
Tender beef and orzo pasta with fresh garden vegetables in savory broth for cozy comfort any time of year.
# Ingredient List:
→ 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 stew meat and sear on all sides until browned, about 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.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for another 3 minutes to slightly soften the vegetables.
04 - Return beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, dried thyme, dried oregano, bay leaves, salt, and pepper. Stir well to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, until beef and vegetables are tender.
06 - Add orzo pasta to the simmering soup. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo is al dente.
07 - Stir in fresh spinach leaves and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper as needed. Remove and discard bay leaves before serving.
08 - Ladle hot soup into bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Suggestions:
01 -
- Its the kind of soup that somehow tastes even better the second day, making it perfect for lazy lunches
- The orzo absorbs all those incredible flavors while still keeping its perfect tender bite
02 -
- The soup will thicken considerably as the orzo continues to absorb liquid, so plan to add more broth or water when reheating leftovers
- Removing the beef to sear it properly instead of crowding the pot is what prevents it from becoming tough and gray
03 -
- Cut your vegetables into similar sizes so they cook evenly and every spoonful has a bit of everything
- Let the soup rest for 10 minutes off the heat before serving to allow the flavors to marry and the temperature to become perfect for eating