Ground beef, pearl couscous and vegetables soup

Name: Ground beef, pearl couscous and vegetables soup
Prep time: 25 min
Cook time: 55 min
Yield: 6 to 8
Cuisine: Québécoise
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

Preparation 25 min
Cooking 55 min
Servings 6 to 8
Freezing Absolutely

Another solid chunky-style soup that will warm your heart and freezes wonderfully! Dilute with a some beef broth when thawed to obtain the desired texture.

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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

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.

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Produced by the nice Ken Forrester, this 100% Cinsault natural wine is worth the detour. On notes of small cherries, raspberries, violets and tea, it is greedy but remains fine and digestible. It is delicious alone, or accompanied with a simple and comforting meal of red meat like this. See the product

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Scotch with bewitching notes of caramel, candied fruit and grilled cereals, just like the dish, it will bring you comfort and warmth due to its richness and high alcohol. The rich soup will be supported by the notes of caramel and toast of beer. The raisin aromas of this scotch Ale will be complementary to the dish in which the dry fruit could have been added. An agreement to warm up ... or just comfort. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!