Pieces of beef stew meat mingle together with baby portabellas, mandarin oranges and baby kale to create this Orange Beef Teriyaki Soup that is absolutely packed with flavor. It’s like your favorite Chinese take-out meal in soup form!
If it wasn’t a total unmotherly thing to do, I’d so be giving our five year old the stink eye. She ended up with a cold two weeks ago that she gave to everyone else and although I’m thrilled everyone else has recovered and moved on, guess who hasn’t? That’s right. This mama. For over two weeks I’ve not felt that great and the worst now is that every time I lean over, my head starts throbbing like someone is hitting it with a sledgehammer. Very helpful in accomplishing things, right?
What do I do when I need to feel better fast? I make a large pot of soup. This time around it’s been this Orange Beef Teriyaki Soup. Heavy on the flavor, but not so heavy in your stomach. A perfect soup to share with you for this year’s Soup-er Bowl week with Emily from Jelly Toast and Courtney from Neighborfood, two of my favorite Ohio food bloggers. We shared soup recipes with you last year the week before the big game and we’re excited to do it again this year.
It’s not often you find a soup full of vegetables and fruit but this one is a total game changer. It’s like one of your favorite Chinese take-out meals in soup form! Pieces of beef stew meat mingle together with baby portabellas, mandarin oranges and baby kale to create this soup that is absolutely packed with flavor. And hey, all that Vitamin C means I’ll be feeling better in no time, right?
- 2 pounds beef stew meat
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon fennel seeds
- ¼ teaspoon cloves
- 1 tablespoon vegetable oil
- 24 ounces baby portabello mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- ½ teaspoon red pepper flakes
- 4 cups beef broth
- 1 cup orange juice
- ½ cup teriyaki sauce
- 5 ounces baby kale or spinach
- 2 15-ounce cans mandarain oranges, drained
- In a large ziptop bag, add beef, cinnamon, salt, pepper, fennel seeds and cloves. Seal and shake to combine.
- In a large dutch oven over medium-high heat, add beef and brown on all sides. Depending on the size of you dutch oven, you may need to do this in two separate batches. Remove beef and set aside.
- Over medium heat, add mushrooms, onion, garlic, ginger and red pepper flakes and cook for two minutes.
- Stir in beef broth, orange juice and teriyaki sauce.
- Return beef to dutch oven and cover. Reduce heat and simmer for 45 minutes or until beef is tender.
- Stir in baby kale or spinach and mandarin oranges.
This Orange Beef Teriyaki Soup is just begging for you to make it this winter. The fact that it takes only 15 minutes of prep work means it’s also perfectly suited for any night of the week. Grab a spoon!
Looking for other great soup recipes: