Beef / Pork

Vegetable Beef Couscous Soup takes 20 minutes to prepare.

Vegetable Beef Couscous Soup takes 60 minutes to cook.

Vegetable Beef Couscous Soup makes 8 servings.

The ingredients for Vegetable Beef Couscous Soup are:

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 oil
1 large red onion, diced
3 stalks celery, diced
6 cloves garlic, minced
3 cups Harvest Rago?t (http://www.yummysmells.ca/2014/08/harvest-ragout-filled-zucchini-marrow.html)
1 tsp paprika
? tsp pepper
2 tbsp tomato paste
? 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

Here is how you make Vegetable Beef Couscous Soup:

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

The nutritional information for Vegetable Beef Couscous Soup is:

• 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