Beef & Orzo Soup
By Tufgrlz
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.
Rate this recipe
4.3/5
(13 Votes)
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
Details
Adapted from myrecipes.com
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.
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