Mindful Sodexo 
Orzo pasta, beef, vegetables and lots of flavorful spices in veggie stock
Nutrition Facts:
Calories: 100, Carbs: 15g, Protein: 4g, Fat: 3g, Sat. Fat: 1g, Cholesterol: 5mg, Sodium: 220mg, Fiber: 1g
Prep Time: 15 min Cook time: 30 min Yield: 4 (8 ounce) servings
Beef, Garden Vegetable and Orzo Soup
- 3 cups low sodium vegetable stock
- 1 teaspoons lime juice
- 2 cups orzo, cooked according to package directions
- 3/4 pound lean ground beef
- (1) 1/2 tablespoons yellow onion, diced 1/4 inch
- 3/4 cup mushrooms, sliced 1/4 inch
- 1/2 teaspoon whole clove peeled garlic, minced
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground coriander
- 1/8 teaspoon granulated onion
- 1/2 cup corn, frozen
- (2) 1/4 teaspoons Italian parsley leaves, chopped coarse
- 1 cup baby spinach, chiffonade
- 1 teaspoons Worcestershire sauce
- 1 teaspoons cornstarch
- (1) 1/2 tablespoons water
- 1. Soup Preparation:
In a stock pot, add ground beef , brown until ground beef is no longer pink. Drain off grease. Add onion, cook 4 to 5 minutes or until soft. Add mushrooms and garlic. Cook 4 to 5 minutes or until mushrooms are soft and garlic is fragrant. Add smoked paprika, black pepper, coriander, granulated onion and salt. Stir to combine until well mixed. Add hot stock, corn, parsley, spinach, Worcestershire sauce and lime juice. Bring to a boil. Reduce to simmer, stir in orzo and simmer until heated through. Combine cornstarch and water to make a slurry. Stir into soup until dissolved and slightly thickened. - 2. For Service:
Ladle 8 ounces into a bowl.
