Vegetable Beef Couscous Soup
From jo_jo_ba 8 years ago
- 1 1/2 hours to make
- Serves 8
After discovering a bag of chopped steak and leftover Harvest Ragout 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.
Ingredients
- 1 tbsp camelina oil shopping list
- ½ lb cubed lean beef (I used pieces that I trimmed off too-big steaks before cooking, stewing beef is great too) shopping list
- 1 tbsp olive oil shopping list
- 1 large red onion, diced shopping list
- 3 stalks celery, diced shopping list
- 6 cloves garlic, minced shopping list
- 3 cups Harvest Ragout shopping list
- 1 tsp paprika shopping list
- ½ tsp pepper shopping list
- 2 tbsp tomato paste shopping list
- ¼ cup red wine shopping list
- 8 cups low sodium beef broth shopping list
- 2 cups water shopping list
- 1 sprig rosemary shopping list
- 2 sprigs thyme, leaves stripped shopping list
- 1 bay leaf shopping list
- 1 tbsp tamari shopping list
- 1 cup whole wheat Israeli couscous or other small pasta shopping list
How to make it
- 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 Ragout. 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.
People Who Like This Dish 4
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