Hearty Beef Orzo Garden Veggies (Printable)
Tender beef and orzo pasta swim with fresh garden vegetables in a rich, savory broth for ultimate comfort.
# What's Needed:
→ 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 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 become fragrant.
03 - Stir in red bell pepper, zucchini, and green beans. Continue cooking for another 3 minutes to slightly soften.
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 and simmer for 30 minutes, or until beef and vegetables are tender.
06 - Add orzo pasta to 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. Taste and adjust seasoning with salt and pepper as needed.
08 - Remove and discard bay leaves. Ladle hot soup into bowls and garnish with chopped fresh parsley.
# Tips for Success:
01 -
- The orzo pasta makes this soup impossibly filling while keeping it light enough for seconds
- It transforms random vegetables from your fridge into something intentional and delicious
- The beef gets meltingly tender without hours of hands-on time
02 -
- The orzo will continue soaking up liquid if you store this soup overnight, so add extra broth when reheating leftovers
- Really take your time searing the beef, those browned bits create the deep savory flavor that makes this soup special
03 -
- Pat the beef dry with paper towels before searing for better browning
- Do not rush the vegetable sauté, the deeper the flavor base, the better the soup