Hearty Beef Orzo Soup (Printable Version)
Tender beef and orzo pasta with garden vegetables in savory broth—cozy comfort in every spoonful.
# What You Need:
→ Meats
01 - 1 lb beef stew meat, cut into bite-size pieces
→ Aromatics & Oil
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
→ Vegetables
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 - 2 cups fresh spinach leaves
→ Liquids & Base
12 - 4 cups beef broth
13 - 4 cups water
14 - 1 tbsp tomato paste
→ Pasta
15 - 3/4 cup orzo pasta
→ Herbs & Seasonings
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 fresh parsley, chopped, 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 well-browned, approximately 5 minutes. Remove beef from pot and set aside.
02 - In the same pot, add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and onions become translucent.
03 - Stir in diced red bell pepper, zucchini, and trimmed green beans. Continue cooking for an additional 3 minutes, allowing vegetables to begin releasing their flavors.
04 - Return seared beef to the pot. Add diced tomatoes with juice, tomato paste, beef broth, water, dried thyme, oregano, bay leaves, salt, and pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a rolling boil, then reduce heat to low. Cover with lid and simmer for 30 minutes until beef becomes tender and vegetables are cooked through.
06 - Add orzo pasta to the simmering soup. Cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until pasta reaches al dente texture.
07 - Stir in fresh spinach leaves and cook for 2 minutes until wilted. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Remove and discard bay leaves. Ladle hot soup into serving bowls and garnish generously with chopped fresh parsley.
# Expert Advice:
01 -
- The orzo thickens the broth naturally, so you get that creamy mouthfeel without any heavy cream.
- It stretches a single pound of beef into six genuinely filling servings.
- Whatever vegetables you have wilting in the produce drawer will work beautifully here.
02 -
- The orzo will continue absorbing broth as it sits, so add a splash of water when reheating leftovers.
- Do not rush the initial beef sear because that browning creates the deep foundation the whole soup builds upon.
03 -
- Salt your beef before searing rather than adding it to the broth later for deeper seasoning throughout.
- If you want a gluten-free version, rice works perfectly but add it ten minutes earlier than you would the orzo.