Hearty Beef Orzo Soup Veggies (Print Version)
Tender beef and orzo pasta swim with fresh vegetables in a rich, savory broth for ultimate comfort.
# What You'll Need:
→ Meats
01 - 1 pound beef stew meat, cut into bite-size pieces
→ Vegetables
02 - 2 tablespoons 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 ounce) 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 tablespoon tomato paste
→ Spices & Herbs
16 - 1 teaspoon dried thyme
17 - 1 teaspoon 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.
03 - Stir in red bell pepper, zucchini, and green beans. Cook for another 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 well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until beef and vegetables are tender.
05 - Add orzo pasta to simmering soup. Continue cooking uncovered for 10 minutes, stirring occasionally, until orzo is al dente.
06 - 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.
07 - Ladle hot soup into bowls and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The beef gets impossibly tender while infusing the broth with deep savory notes that bouillon alone could never achieve
- Every spoonful delivers a perfect balance of meat, pasta, and vegetables so no bite feels like just filler
- This soup actually tastes better the next day, making it the ultimate Sunday meal prep for busy weeks
02 -
- The orzo will continue absorbing liquid even after cooking, so if youre planning to refrigerate leftovers, you might want to undercook it slightly or add a splash of broth when reheating
- Patting the beef dry before searing makes a huge difference in how well it browns, so dont skip this step even when youre feeling rushed
- The soup will taste quite saltier while hot than it does at room temperature, so keep that in mind when seasoning
03 -
- Browning the beef in two separate batches prevents overcrowding, which is the secret to getting that gorgeous caramelization instead of gray steamed meat
- Adding a splash of red wine while deglazing the pot after searing the beef creates an even deeper, more complex flavor base