Hearty Beef Orzo Garden Veggies (Printable version)
Tender beef and orzo pasta with fresh garden vegetables in a rich, savory broth.
# List of ingredients:
→ 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
→ Pantry Items
14 - 3/4 cup orzo pasta
15 - 1 tbsp tomato paste
→ Spices and 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
# Directions:
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.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for an additional 3 minutes to begin softening.
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 thoroughly 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 simmering soup and cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until pasta reaches al dente texture.
07 - Stir in fresh spinach leaves and cook until wilted, approximately 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 Advice:
01 -
- The way the orzo absorbs all those beefy flavors while keeping its perfect little bite
- How this soup somehow tastes even better the next day when all those vegetables have had time to really know each other
02 -
- The orzo keeps absorbing broth even after you turn off the heat, so the soup will be thicker the next day.
- If you're making this ahead, cook the orzo separately and add it when reheating to prevent it from turning mushy.
03 -
- Cut all your vegetables roughly the same size so they cook evenly and look beautiful in the bowl.
- Dont rush the sear on the beef—those browned bits are the foundation of the soup's entire flavor profile.