Beef Vegetable Soup With Orzo |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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A simple, hearty soup. Using homemade beef stock is recommended. Ingredients:
1 lb beef stew meat |
2 carrots, sliced |
2 stalks celery, sliced |
1 cup chopped yellow onion |
2 cloves garlic, minced |
5 cups beef stock or 5 cups broth |
1 (11 1/2 ounce) can spicy tomato juice |
1 teaspoon worcestershire sauce |
3/4 teaspoon salt, to taste |
fresh ground pepper |
6 ounces medium mushrooms, thickly sliced |
1/4 cup uncooked orzo pasta |
1 cup fresh peas or 1 cup frozen peas |
fresh grated parmesan cheese |
Directions:
1. In a lsrge pot, over high heat, add the first 10 ingredients; stir to combine.
2. Bring to a boil.
3. Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
4. Add in the mushrooms and orzo.
5. Simmer covered for 10 more minutes.
6. Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
7. Ladle into individual soup bowls and sprinkle with parmesan cheese.
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