Beef Cous Cous Soup

Serves

8

Prep Time

15 Minutes

Cook Time

15 Minutes

Print

Some days, you just want real food. No trends, no fancy plating, just honest ingredients doing what they do best.

This beef couscous soup hits that note. It’s not complicated, but it’s got depth. A good store-bought broth (because I’m not making broth), tender beef that’s been cooked low and slow, a handful of vegetables, and pearl couscous to bring it all together. Seasoned properly, simmered until it makes sense.

This isn’t the kind of soup that tries to be cute. It’s dinner. It feeds people. It reheats like a dream and holds up for days in the fridge.

Ingredients

2 pounds beef
1 onion, chopped
4 cups carrots, peeled and chopped
4 cups celery, chopped
2 tablespoons garlic, minced
4 tablespoons SOOC Rosemary Olive Oil
1 tablespoon dried rosemary
1 tablespoon Worchester sauce
8 cups beef broth
2 cups uncooked pearled cous cous

Directions

Grab a large soup pot and heat over medium heat. Add olive oil and cook beef until tender. Drain and set aside.

Add onion and garlic into the pot with remainder of olive oil and cook for five minutes. Add the dried rosemary, Worchester sauce, carrots and celery and stir together and cook until tender.

Add beef back into the pot and add your broth. Let it get up to a boil and let simmer till beef is tender. Add cous cous right before serving so it doesn’t get mushy or cook and add into soup bowls before serving alone or with warm bread.