Beef & Orzo Soup

Delicious soup that gives you a reason to cook an even bigger pot roast! Use the left overs as the base for this Beef & Orzo soup.

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    cup chopped onion

  • 1

    tablespoon canola oil

  • 1

    cup chopped carrots

  • 1

    (8 ounce) package sliced button mushrooms

  • 2

    cups chopped Zesty Pot Roast, or left over pot roast

  • 1

    cup tomato mixture reserved from Zesty Pot Roast, or one cup of tomato sauce

  • 1/2

    cup uncooked orzo or other small pasta

  • 1

    (32 ounce) container beef broth

Directions

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.

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