I call this lazy beef vegetable soup since I use mostly canned vegetables and frozen for this recipe. Feel free to replace with fresh vegetables if you like. I use canned because the potatoes hold up way better during the slow simmer.
If you opt to use fresh vegetables for this recipe, I recommend par cooking your potatoes and carrots prior to peeling and dicing. They will hold their shape a bit better like the canned vegetables would. I have done this with decent results, but it is time consuming. As long-time readers of the blog already know, I am lazy sometimes and prefer to skip steps that I don’t find necessary for producing great tasting food.
Canned vegetables are readily available these days with reduced sodium and even some with no salt or sugar added. These are great shortcuts for this beef vegetable soup for those on controlled sodium and sugar diets.
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Orzo with Asparagus is an easy recipe that can be altered to suit the meal you plan to serve it with. I have successfully used beef broth in place of chicken broth for beef based main dishes.
Parmesan can be added, but I don;t find the extra calories or sodium necessary. Slow simmering provides all the creaminess and the flavored borth provides all the flavor you will need.
I have changed out vegetables without an issue as well. You could even add some protein and turn it into a one pot main dish.
This version of orzo looks like you worked hard and kind of reminds me of risotto without all the hard work.
When I think of risotto I hear Gordon Ramsey in the background talking about incompetence. His shows may have scarred me for life and scared me away from ever attempting to make risotto. I’ll stick to orzo.
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