BEEF VEGETABLE SOUP WITH ORZO
Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, over high heat, add the first 10 ingredients; stir to combine.
- Bring to a boil.
- Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
- Add in the mushrooms and orzo.
- Simmer covered for 10 more minutes.
- Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
- Ladle into individual soup bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9
BEEF AND ORZO SOUP
Make and share this Beef and Orzo Soup recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
GROUND BEEF & ORZO SOUP
Make and share this Ground Beef & Orzo Soup recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 1h
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute pepper, onion and hamburger in soup pot. Add water, bouillon cubes and tomatoes; simmer for 45 minutes.
- Add Veg-All and orzo; simmer for 15 minutes.
Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.6, Cholesterol 51.2, Sodium 981.3, Carbohydrate 21.4, Fiber 3.4, Sugar 5.5, Protein 20.5
BEEF ORZO SOUP
Although I have not tried it yet, it sounds good and I wanted to save it to my cookbook for later. It came from Oldfashionedliving.com's newsletter.
Provided by sweetomato
Categories Low Cholesterol
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
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.
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
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.
BEEF AND ORZO SKILLET
Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! -Margie Williams, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.
Nutrition Facts : Calories 368 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 946mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein.
EASY DELICIOUS HAMBURGER ORZO SOUP
This recipe came from my mom who got it out of an old (1970's)cookbook of hers. I made it one night and just love it. It's perfect on a fall or winter night served with some fresh bread. This recipe makes quite a lot, and we never seem to have much left over.
Provided by Katydidntdoit
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef with onion.
- Drain.
- In large pot place meat and onion, water, bouillon, and tomatoes.
- Bring to a boil; cover and turn heat down to low.
- Let simmer for 20 minutes.
- Stir in orzo and frozen veggies, and salt and pepper.
- Allow to simmer an additional 15-20 minutes or until orzo is done.
- Serve hot with warm, buttered bread.
GREEK TOMATO SOUP WITH ORZO
My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.
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