Beef-and-Orzo Soup

By ezunich

Cynthia Graubart, Southern Living

OCTOBER 2014

Ingredients

• 1 cup chopped onion
• 1 tablespoon canola oil
• 1 cup chopped carrots
• 1 (8-oz.) package sliced button mushrooms
• 2 cups chopped Zesty Pot Roast
• 1 cup tomato mixture reserved from Zesty Pot Roast
• 1/2 cup uncooked orzo or other small pasta
• 1 (32-oz.) container beef broth

Preparation

Step 1

Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until lightly browned. Add carrots and mushrooms, and cook, stirring occasionally, 8 to 10 minutes or until mushrooms are tender. Add remaining ingredients, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 to 6 minutes or until orzo is al dente and soup is thoroughly heated.