Beeforzosoup Recipes

GREEK TOMATO SOUP WITH ORZO

Steps:

• In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

RICH BEEF BARLEY SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
• Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
• Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
• When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

GROUND BEEF & ORZO SOUP

Steps:

• 1. Cook beef, onion, and garlic in large saucepan over medium-high heat until beef is brown, stirring to separate meat; Drain fat.
• 2. Puree' tomatoes with juice in covered blender or food processor. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil; reduce heat to low. Simmer uncovered 20 minutes.
• 3. Add orzo and vegetables, simmer 15 minutes more. Serve with crusty bread.

BEEF VEGETABLE SOUP WITH ORZO PASTA

Steps:

• 1. My husband helped me with this soup because I wasn't feeling well, he seared all of the meat, in 3 different batches, but didn't take any pictures of it being seared. I am sorry. You do not need to over crowd the pot, or the meat will steam instead of sear on all sides. I originally made a crusty bread to serve with this soup but it was all gone before I could take a picture of it with the soup, hence the crackers you see in the picture.
• 2. Add all the spices to a small bowl.
• 3. Stir to blend together.
• 4. Season meat generously with spice blend.
• 5. Add cornstarch to meat and coat on all sides. Sear meat in batches. By adding canola oil to large pot, then heat till hot, then drop enough of the beef into the pot to cover the bottom, being careful not to overcrowd. Brown on all sides, then remove meat with a slotted spoon to a large platter, and repeat till all the meat has been browned.
• 6. Wash, peel and chop all of the veggies and leave in pan till needed.
• 7. Add all of the seared meat back into the large pot.
• 8. Add the crushed tomatoes, & vegetable juice & bay leaves.
• 9. Stir to mix together till blended together in pot.
• 10. Add beef broth.
• 11. Then add the 2 cups of red wine. LOWER heat and continue to cook for at least 2 to 2 and a half hours till meat becomes very tender.
• 12. After about 1 and a half hours into cooking time add the chopped vegetables, and continue to cook for an additional half hour, stirring periodically to prevent mixture from sticking to bottom of the pot.
• 13. After 2 hours add the orzo pasta, and stir to blend, but continue to cook until pasta is tender about 10 to 15 minutes or so.DO NOT FORGET TO STIR TO PREVENT STICKING IN BOTTOM OF POT.
• 14. Ladle soup into serving bowls.
• 15. Serve with your favorite crusty bread or crackers as desired.

BEEF AND ORZO SOUP

Steps:

• Heat oil in 4-quart saucepan until sizzling.
• Add beef pieces, cook over medium-high heat, stirring occasionally, until browned (7 to 10 minutes).
• Add all remaining ingredients except cheese and parsley.
• Continue cooking until mixture comes to a boil (3 to 5 minutes).
• Cook, stirring occasionally, until orzo is tender (10 to 12 minutes).
• To serve, top each serving with cheese and garnish with parsley.

ONE POT VEGETABLE ORZO SOUP RECIPE

Steps:

• Dice the carrots, celery & onion. Heat a large Dutch Oven over medium heat. When it is good & hot, add the olive oil.
• Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes.
• Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
• Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot.
• Next add the pasta and give everything a good stir, scrape the bottom of the pot to loosen the brown bits. Pour in the tomatoes, stock and water.
• Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - you'll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes.
• Continue to stir the soup often. The orzo has a tendency to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
• When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.

BEEF ORZO SOUP

Steps:

• In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour.
• Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender.
• Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.

GROUND BEEF AND ORZO

Steps:

• Fill a large dutch oven halfway full withwater, cover, and bring to boil.
• When the water comes to boil, add the orzo and 1 tbsp. salt and cook for 15 minutes, or until the orzo is opaque. Note: If you use a brand other than Misko, follow the package instructions.
• While the pasta is cooking, heat olive oil on medium high heat in a large dutch oven. Saute the onion, garlic, and ground beef. until the beef is no longer pink, Stir in salt, pepper, and cinnamon. (about 5-7 minutes).
• Add your tomato, bring to a boil, and simmer on low for 20 minutes. By now, your orzo should be almost ready!
• Drain the orzo into through a fine colander (don't lose your orzo down the drain!)
• Stir orzo into ground beef mixture and combine well. Taste and adjust your seasonings. Cook on medium to low heat for another 10 minutes to allow the flavors to combine.

ORZO TOMATO SOUP

Steps:

• Place a heavy-bottomed pot on your stovetop and turn the heat to medium-high.
• Add the olive oil and the diced onions. Stir to combine and cook the onions until they are soft and tender. You do not want to brown the onions, so 2-3 minutes is perfect.
• Next, add the garlic and stir into the onions. Cook for 2 minutes more.
• Now, pour in the canned diced tomatoes, along with the juice. Add the tomato paste. Add the dried oregano, dried basil, salt, and ground black pepper. Stir to combine.
• Finally, pour in the vegetable stock. Stir to combine and allow the mixture to come to a boil.
• Once bubbling, add the uncooked orzo. Stir well and continue to cook for 5-7 minutes, or until the orzo is cooked through.
• Do not overcook the orzo! If you find that the soup is getting too thick, add more stock or water to the pot, but do so in 1/4 cup measurements. Stir well after each addition. Whether you add more stock or not, once the orzo is cooked, taste the soup and season once more with more salt if needed. Once you are happy with the seasoning, turn off the heat and stir through the chopped parsley.
• Ladle the soup into bowls and serve immediately. You may top the soup with a tablespoon or two of heavy cream to add more creaminess to the soup. You may also add some grated parmesan. Serve with crusty bread.