Beef soup with orzo

1 Tbspn olive oil

500g beef sirloin steak, cut into 2cm pieces

1/2 cup pitted kalamata olives, drained and halved

2x 400 tins diced tomatoes

2 Cloves garlic, minced

1/2 Tspn dried oregano

1/4 Tspn dried basil

800ml Beef stock

1/2 Cup uncooked dried orzo pasta

110g Feta cheese, crumbled

2 Tbspns chopped fresh parsley

Heat the oil in a large saucepan until sizzling. Add beef peices and cook over medium-high, stirring occasionally until browned. It should take about 7 to 10 minutes. Add remaining ingredients except the cheese and parsley. Continue cooking until the mixture comes to a boil. Cook, stirring occasionally, until the orzo is tender. It will take about 10 to 12 minutes. To serve, top each serving with cheese and garnish with parsley.

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