Beef and Orzo Soup with Tomato and Oregano
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Ingredients
- 500 g braising beef, diced
- 1 onion
- 2 carrots
- 2 garlic cloves
- 600 g tinned chopped tomatoes
- 1000 ml beef stock
- 100 g orzo
- 1 tsp dried oregano
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 454 kcal
- Protein
- 32.6 g
- Carbohydrate
- 30.1 g
- of which sugars
- 10.3 g
- Fat
- 21.8 g
- of which saturates
- 5.9 g
- Fibre
- 4.1 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the carrots. Finely chop the onion and crush the garlic.
- 2
Heat the olive oil in a large saucepan and brown the beef in batches, then set aside.
- 3
Add the onion and carrots to the pan and cook for 8 minutes, then stir in the garlic and dried oregano for 1 minute.
- 4
Return the beef to the pan with the tinned chopped tomatoes and beef stock. Season well, cover and simmer gently for 55 minutes until the beef is tender.
- 5
Stir in the orzo and simmer, uncovered, for a further 12 minutes until tender.
- 6
Serve hot.
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