Beef Broth Orzo Soup at Hayley Hood blog

Beef Broth Orzo Soup. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. Cover and turn heat down to low. Add all remaining ingredients except cheese and parsley. Saute for five minutes, then add the mushrooms and garlic. In a large pot add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water. In large pot place meat and onion, water, bouillon, and tomatoes. To serve, top each serving with cheese and garnish. In a large pot, over high heat, add the first 10 ingredients; Add the onions and rosemary, then season with a little salt and pepper. Stir in the onions, breaking up the beef with a. Stir in orzo and frozen veggies, and salt and pepper. In a 5.5 quart saucepan, brown the ground beef until no longer pink. Continue cooking until mixture comes to a boil (3 to 5 minutes). Over medium heat, melt the butter in the saucepan. Let simmer for 20 minutes.

Italian Vegetable Beef Soup with Orzo
from www.carriesexperimentalkitchen.com

Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. Add in the orzo and let simmer for another 15 minutes or until the orzo is soft. To serve, top each serving with cheese and garnish. Add the onions and rosemary, then season with a little salt and pepper. In a large pot add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water. Serve hot with warm, buttered bread. Cover and turn heat down to low. Let simmer for 20 minutes. Remove from pan and set aside. In a 5.5 quart saucepan, brown the ground beef until no longer pink.

Italian Vegetable Beef Soup with Orzo

Beef Broth Orzo Soup Serve hot with warm, buttered bread. Serve hot with warm, buttered bread. In a large pot, over high heat, add the first 10 ingredients; Cover and turn heat down to low. Stir in orzo and frozen veggies, and salt and pepper. In a large pot add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water. Continue cooking until mixture comes to a boil (3 to 5 minutes). Add in the orzo and let simmer for another 15 minutes or until the orzo is soft. In large pot place meat and onion, water, bouillon, and tomatoes. Remove from pan and set aside. Let simmer for 20 minutes. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. Add all remaining ingredients except cheese and parsley. Brown ground beef with onion. Bring to a boil, stirring constantly. To serve, top each serving with cheese and garnish.

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