Ingredients:
1 lb beef stew meat
2 carrots, sliced
2 stalks celery, sliced
1 cup chopped yellow onions
2 cloves garlic, minced
5 cups beef stock or 5 cups broth
1 (11 1/2 ounce) cans spicy tomato juice
1 teaspoon Worcestershire sauce
3/4 teaspoon salt, to taste
fresh ground pepper
6 ounces medium mushrooms, thickly sliced
1/4 cup uncooked orzo pasta
1 cup fresh peas or 1 cup frozen peas
fresh grated parmesan cheese
Directions:
In a lsrge pot, over high heat, add the first 10 ingredients; stir to combine.
Bring to a boil.
Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
Add in the mushrooms and orzo.
Simmer covered for 10 more minutes.
Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
Ladle into individual soup bowls and sprinkle with parmesan cheese.
Servings: 6
Time preparation: 40 min.
Time total: 135 min.