Hearty Beef Orzo Garden Veggies (Printable)
Tender beef and orzo pasta simmered with fresh garden vegetables in a rich, savory broth for ultimate comfort.
# What You'll 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 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
→ 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
# 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 and become fragrant.
03 - Stir in diced red bell pepper, diced zucchini, and cut green beans. Continue cooking for another 3 minutes to slightly soften the vegetables.
04 - Return browned beef to the pot. Add diced tomatoes with their juice, tomato paste, beef broth, water, dried thyme, dried oregano, bay leaves, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 30 minutes, or until beef and vegetables have reached desired tenderness.
06 - Add orzo pasta to simmering soup and cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
07 - Stir in fresh spinach leaves and cook for approximately 2 minutes until just wilted. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves before serving.
08 - Ladle hot soup into serving bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Hints:
01 -
- It turns a simple weeknight into something that feels like Sunday supper at your grandmothers table
- The orzo swells up and makes every spoonful feel substantial and satisfying
- You can use whatever vegetables are languishing in your crisper drawer
02 -
- The orzo will continue absorbing liquid as it sits so the soup thickens considerably—perfect for leftovers but something to know if you prefer a brothier soup
- I learned the hard way that adding salt too early can make the beef tough since it draws out moisture before searing
03 -
- If you only have vegetable broth the soup will still be delicious but consider adding a bouillon paste to boost the beefy flavor
- Leftovers keep beautifully in the refrigerator for up to four days and actually taste better on day two or three