Beef Vegetable Soup With Orzo

By ratherbeswimmin' on March 04, 2005

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Ingredients

    1. 1 lb beef stew meat
    2. 2 carrots, sliced
    3. 2 stalks celery, sliced
    4. 1 cup chopped yellow onion
    5. 2 cloves garlic, minced
    6. 5 cups beef stock or 5 cups broth
    7. 1 (11 1/2 ounce) cans spicy tomato juice
    8. 1 teaspoon Worcestershire sauce
    9. 3/4 teaspoon salt, to taste
    10. fresh ground pepper
    11. 6 ounces medium mushrooms, thickly sliced
    12. 1/4 cup uncooked orzo pasta
    13. 1 cup fresh peas or 1 cup frozen peas
    14. 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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