Vegetable Beef Couscous Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp camelina oil� lb cubed lean beef (I used pieces that I trimmed off too-big steaks before cooking, stewing beef is great too)1 tbsp olive oil1 large red onion, diced3 stalks celery, diced6 cloves garlic, minced3 cups Harvest Rago�t (https://www.yummysmells.ca/2014/08/harvest-ragout-filled-zucchini-marrow.html)1 tsp paprika� tsp pepper2 tbsp tomato paste� cup red wine8 cups low sodium beef broth2 cups water1 sprig rosemary2 sprigs thyme, leaves stripped1 bay leaf1 tbsp tamari1 cup whole wheat Israeli couscous or other small pasta
Heat camelina oil in a large, heavy pot over medium-high heat.
Add the beef and brown on all sides, stirring often.
Add remaining oil, onion, celery, garlic and Harvest Rago�t. Cook 5 minutes, then add paprika, pepper and tomato paste and cook 10 minutes, until onions are soft.
Add wine, stirring to deglaze, then add the broth, water, herbs and tamari.
Bring to a boil, then reduce the heat and simmer 15 minutes.
Stir in the couscous and cook 25 minutes longer.
Serving Size:�Makes 8 hearty servings
Add the beef and brown on all sides, stirring often.
Add remaining oil, onion, celery, garlic and Harvest Rago�t. Cook 5 minutes, then add paprika, pepper and tomato paste and cook 10 minutes, until onions are soft.
Add wine, stirring to deglaze, then add the broth, water, herbs and tamari.
Bring to a boil, then reduce the heat and simmer 15 minutes.
Stir in the couscous and cook 25 minutes longer.
Serving Size:�Makes 8 hearty servings
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 8.0 g
- Cholesterol: 25.8 mg
- Sodium: 700.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 5.5 g
- Protein: 17.6 g
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