Hearty Beef Orzo Fresh Veggies (Printable)

Comforting bowl with tender beef, orzo pasta, and fresh garden vegetables in savory broth.

# Ingredient List:

→ 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

14 - 3/4 cup orzo pasta
15 - 1 tbsp tomato paste
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:

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 trimmed green beans. Cook for another 3 minutes to slightly soften vegetables.
04 - Return seared beef to the pot. Add diced tomatoes with 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 becomes tender and vegetables are cooked through.
06 - Add orzo pasta to simmering soup and cook uncovered for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente texture.
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.
08 - Remove and discard bay leaves. Ladle hot soup into individual bowls and garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • The beef becomes melt-in-your-mouth tender while infusing every spoonful with rich, savory depth that shortcuts cant replicate
  • Each bowl delivers protein, vegetables, and comfort carbohydrates in one satisfying meal that keeps you full for hours
  • This soup actually tastes better the next day, making it the perfect make-ahead for busy weeks
02 -
  • The beef will continue cooking during the simmer phase, so dont worry if its not completely fork-tender after searing
  • Orzo expands significantly as it cooks and will continue absorbing liquid even off the heat, so the soup may thicken considerably in the refrigerator
  • Always remove bay leaves before serving, as they remain tough and can be unpleasant if someone accidentally bites into one
03 -
  • Pat the beef completely dry before searing to ensure it develops a proper brown crust instead of steaming in its own moisture
  • Let the soup come to room temperature before refrigerating to prevent condensation from watering down the flavors

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