Beef Vegetable Soup With Orzo

• 1 lb beef stew meat
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 5 cups beef stock or 5 cups broth
• 1 (11 1/2 ounce) can 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

1. In a large pot, over high heat, add the first 10 ingredients; stir to combine.
2. Bring to a boil.
3. Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
4. Add in the mushrooms and orzo.
5. Simmer covered for 10 more minutes.
6. Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
7. Ladle into individual soup bowls and sprinkle with parmesan cheese.

beef stew meat, carrots, stalks celery, yellow onion, garlic, beef stock, tomato juice, worcestershire sauce, salt, fresh ground pepper, mushrooms, orzo pasta, fresh peas, parmesan cheese

Taken from www.food.com/recipe/beef-vegetable-soup-with-orzo-112654 (may not work)