Vegetable Beef Orzo Soup (Print Version)
# Ingredients:
01 -
1.5 pounds beef stew meat, 1-inch chunks.
02 -
Kosher salt and black pepper.
03 -
1½ tablespoons canola oil.
04 -
2 tablespoons olive oil.
05 -
1 medium onion, diced.
06 -
1 cup chopped carrots.
07 -
½ cup chopped celery.
08 -
8 cloves garlic, minced.
09 -
6 cups reduced-sodium beef broth.
10 -
28 ounces crushed tomatoes.
11 -
14.5 ounces diced tomatoes, undrained.
12 -
1½ teaspoons dried oregano.
13 -
1½ teaspoons dried basil.
14 -
1 teaspoon dried thyme.
15 -
2 bay leaves.
16 -
½ cup dry orzo.
17 -
5 ounces spinach leaves.
18 -
Grated Pecorino Romano or Parmesan.
# Instructions:
01 -
Season beef with salt and pepper. Brown in canola oil over medium-high heat, about 3 minutes per side.
02 -
Sauté onion, carrots, celery in olive oil 5-6 minutes. Add garlic 1 minute.
03 -
Deglaze with splash of broth. Add remaining broth, tomatoes, herbs, and beef.
04 -
Cook 1 hour. Remove bay leaves.
05 -
Boil, add orzo and cook about 10 minutes, stirring often.
06 -
Stir in spinach until wilted. Serve with grated cheese.
# Notes:
01 -
Use 1 teaspoon salt per pound beef.
02 -
Can add extra vegetables near end.
03 -
Stainless steel pot works best.