Vegetable Beef Couscous Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetable Beef Couscous Soup calories by ingredient
Introduction
After discovering a bag of chopped steak and leftover Harvest Ragoût in the freezer, I knew I had the makings of a delicious, hearty soup on my hands! A little beef broth, red wine and Israeli couscous filled out the body while fresh-from-the-garden herbs livened up the flavours. After discovering a bag of chopped steak and leftover Harvest Ragoût in the freezer, I knew I had the makings of a delicious, hearty soup on my hands! A little beef broth, red wine and Israeli couscous filled out the body while fresh-from-the-garden herbs livened up the flavours.Number of Servings: 8
Ingredients
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1 tbsp camelina oil
½ lb cubed lean beef (I used pieces that I trimmed off too-big steaks before cooking, stewing beef is great too)
1 tbsp olive oil
1 large red onion, diced
3 stalks celery, diced
6 cloves garlic, minced
3 cups Harvest Ragoût (http://www.yummysmells.ca/2014/08/harvest-ragout-filled-zucchini-marrow.html)
1 tsp paprika
½ tsp pepper
2 tbsp tomato paste
¼ cup red wine
8 cups low sodium beef broth
2 cups water
1 sprig rosemary
2 sprigs thyme, leaves stripped
1 bay leaf
1 tbsp tamari
1 cup whole wheat Israeli couscous or other small pasta
Tips
Harvest Ragoût - http://www.yummysmells.ca/2014/08/harvest-ragout-filled-zucchini-marrow.html
Directions
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 Ragoût. 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 Ragoût. 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