Hearty Beef Orzo Garden Veggies (Print View)
Comforting bowl featuring tender beef, orzo, and fresh vegetables in rich broth.
# What You 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
# How-To Steps:
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, approximately 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 and become fragrant.
03 - Stir in diced red bell pepper, diced zucchini, and cut green beans. Cook for another 3 minutes to slightly soften the vegetables.
04 - Return the 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 well to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, until the beef becomes tender and vegetables are cooked through.
06 - Add orzo pasta to the simmering soup and continue cooking uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
07 - Stir in fresh spinach leaves and cook until wilted, about 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
08 - Remove and discard bay leaves. Ladle hot soup into serving bowls and garnish with chopped fresh parsley.
# Expert Hints:
01 -
- Its the perfect crossover between a hearty beef stew and a light vegetable soup
- The orzo absorbs all those savory flavors making every bite satisfying
- You get six generous servings that actually taste better the next day
02 -
- Dont skip searing the beef first because those browned bits create the soups deep savory foundation
- Orzo continues absorbing liquid so leftovers will be thicker but can be thinned with extra broth
- Add the orzo only after the beef is fully tender or it will overcook and become mushy
03 -
- Cut all vegetables into similar sized pieces so they cook evenly and look beautiful in the bowl
- Low sodium broth lets you control the salt level especially important as the soup reduces