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Beef Spinach Whole Wheat Orzo Soup Recipe
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Description
This recipe is a great make-ahead meal that is easy to reheat in the microwave for lunch the next day or take with you in a thermos. The flavors are fantastic and develop even more after sitting overnight in the fridge.
Ingredients
- 1 cup Chopped Onion
- 1 pound Chuck Steak Trimmed Of Fat, Cut Into 1/2 Inch Cubes
- 1 cup Chopped Carrots
- 5 cloves Garlic, Minced
- 5 cups Beef Broth, Low-sodium
- 1-½ cup V-8 Vegetable Juice Or Tomato Puree
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 1 cup Uncooked Whole Wheat Orzo Or Pearl Barley
- 2 cups Frozen Or Fresh Spinach
Preparation
Heat a large Dutch oven over medium heat. Coat pan with cooking spray.
Add chopped onion and beef and cook about 10 minutes or until onion is tender and beef is browned. Add chopped carrots and garlic, continue to stir about 5-10 minutes.
Stir in beef broth, V-8 juice, salt, pepper and orzo and bring to a boil. Cover and reduce heat and simmer for 20 minutes.
Add spinach and cook 10 more minutes or until orzo is done and vegetables are tender. Enjoy or store in an airtight container for the next day’s lunch!
Calories per serving:258, Fat: 12g, Fiber: 5g, Carbs: 24g, Protein: 14g, Points+: 7, Old Points: 5
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