Ground beef, pearl couscous and vegetables soup
- Preparation 25 min
- Cooking 55 min
- Servings 6 to 8
- Freezing Absolutely
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🥣 A chunky, comforting meal-in-a-bowl made for the freezer
Another solid chunky-style soup that warms you right up and freezes beautifully. Hearty, filling and packed with vegetables and ground beef, with pearl couscous adding texture and turning this into a true meal. It’s the kind of soup that fills bowls generously, keeps you full and makes killer lunches all week long.
It freezes extremely well, and once thawed, simply loosen it with a bit of beef broth to reach the texture you like. Simple, practical and exactly what you want on busy days.
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🥣 Custom texture
After freezing, add a bit of beef broth to adjust the consistency to your liking.
🥕 Even vegetable cuts
Cutting the vegetables evenly ensures consistent cooking and better texture.
🔥 Brown the beef properly
Let the beef brown before stirring too much to build deeper flavor.
❄️ Freezer-friendly
Freeze in individual portions for quick, efficient lunches. Your weeknights will thank you.
🍞 Serve it right
Crusty bread on the side turns this soup into a complete, satisfying meal.
Ingredients
- 1 1/4 cups pearl couscous
- 1 3/4 cups water
- Olive oil
- 1 small yellow onion, finely chopped
- 3 large cloves of garlic, finely chopped
- 2 large parsnips, peeled, quartered lengthwise and sliced
- 4 celery stalks, sliced
- 1 small acorn squash, peeled and seeds removed, diced
- 550 g lean ground beef
- 1 can of 796 ml diced tomatoes
- 1 tablespoon Italian spices
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon dried basil
- 6 cups beef broth
- 1/2 cup frozen corn
- Salt and pepper from the mill
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Preparation
- In a small saucepan heated over medium heat, place the couscous and drizzle with some olive oil. Mix and cook for 2 minutes, stirring constantly.
- Add water, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until the water is absorbed and the couscous al dente. Remove from heat and set aside.
- In a large pot heated over medium heat, add the onion and garlic and drizzle some olive oil. Cook, stirring, for 3 to 4 minutes.
- Add the parsnip, celery, squash, a good drizzle of olive oil and season with salt and pepper. Cook, stirring constantly, 7 to 8 minutes.
- Add the ground beef and cook for 7 to 8 minutes. Break the meat into pieces. Season with salt and pepper.
- Add the diced tomatoes, spices, beef broth then season with salt and pepper. Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally.
- Add the corn and couscous then mix. Cook for 1 minute while stirring and then VOILÀ! Serve with a baguette and your favourite margarine.
Yes. Pearl barley or small pasta shapes work very well.
Yes, that’s normal. The couscous absorbs liquid. Add broth when reheating.
Up to 4 days in the refrigerator and 3 months in the freezer.
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