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Beef And Orzo Soup

Lighter version of classic beef soup. ~ Kristina

Prep
Cook
Serves 4people
Ingredients
2
ozs 100% whole wheat orzo pasta
1
tbsp extra-virgin olive oil
1/2
medium red onion, cut into small diced pieces
2
celery stalks, cut into small diced pieces
2
medium carrots, peeled and cut into small diced pieces
1/2
lb (about 2 cups) sliced cremini mushrooms
salt
pepper
2
cloves garlic, chopped
5
cups low-fat, low-sodium chicken broth
1
(1 lb) piece lean beef tenderloin, trimmed of all fat
1/4
chopped fresh flat-leaf parsley
Directions
1.
Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions; drain.
2.
Meanwhile, heat a large pot over medium heat. When hot, add the oil, and then the onion, celery, carrots, and mushrooms. Sauté until softened, about 5-7 minutes. Season with salt and pepper to taste. Add the garlic and cook until the garlic begins to brown, about 2 minutes.
3.
Add the broth and orzo. Bring to a boil, and then reduce the heat so the soup is simmering. Season with salt and pepper to taste.
4.
Slice the meat into very thin slices (the meat will shred). Add the meat to the soup. Sprinkle parsley on top, and serve immediately. (the meat will cook fast because it's thin so you'll want to serve quickly after you put the meat in).

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