Beef Vegetable Soup With Orzo

A simple, hearty soup. Using homemade beef stock is recommended. Posted 12-2-04.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1  lb beef stew meat
• 2  carrots, sliced
• 2  stalks celery, sliced
• 1  cup  chopped yellow onion
• 2  garlic cloves, minced
• 5  cups  beef stock or 5  cups broth
• 1 (11 1/2ounce) 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 large 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.