Italian Vegetable Beef Soup with Orzo made with leftover Sunday dinner roast beef, vegetables like green beans, carrots, and corn in a light beef broth.
Did you ever make a roast beef for dinner on a Sunday afternoon and wind up with left over meat and vegetables? I do it all of the time. I guess it’s the Italian in me that always wants to make sure I have enough food just in case.
Sometimes I purposely buy roasts that I know are going to be too much to feed my family of four just so that I can make recipes with the leftovers like Beef Pot Pie or this Italian Vegetable Beef Soup with Orzo.
I also like to call this the “everything but the kitchen sink” soup since I use up whatever vegetables I may have laying around in the fridge, but you can also use your favorite frozen vegetables.
If you don’t have leftover roast beef, go to your local deli counter and ask them to cut you a thick slice of store made roast beef.
How do you make Vegetable Beef Soup?
To make this soup, add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water to a large pot; then bring to a boil and allow to simmer for 30 minutes.
Next, add the orzo and allow to simmer for another 15 minutes or until the orzo is soft.
This Italian Vegetable Beef Soup with Orzo makes 8 cups and is so flavorful, hearty and comforting, especially on a cold, rainy day.
Just add a tossed salad, some crackers or a crusty loaf of warm Italian bread to complete your meal. ~Enjoy!
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- In a large pot add your beef, carrots, celery, onion, green beans, corn, oregano, parsley, basil, beef broth and water.
- Bring to a boil, then let simmer for 30 minutes.
- Add in the orzo and let simmer for another 15 minutes or until the orzo is soft.
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*Originally shared November 2012/Updated January 2019