with Pearl Pasta
Looking to serve a hearty, comforting dinner in a snap? This one-pot wonder is sure to please, and make cleanup a breeze! This quick-simmered soup is inspired by homestyle stuffed peppers, packed with bell pepper, onion, garlicky browned beef, and tender couscous in a robust tomato broth. Grab your biggest spoon (and luckiest bowls), because soup’s on!
Allergens
Utensils
Tags
Green Bell Pepper
1 unit
Ground Turkey
10 ounce
Israeli Couscous
0.5 cup
Tomato Paste
1 unit
Onion
1 unit
Beef Stock Concentrate
2 unit
Dried Oregano
1 teaspoon
Marinara Sauce
5 ounce
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce.
Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add beef*, onion, and bell pepper; stir to combine.
Season with oregano, salt, and pepper. Cook, breaking up meat into pieces, until beef is cooked through and veggies are tender, 4-6 minutes.
Swap in turkey* for beef.
Add tomato paste to pot with beef and veggies; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes.
Add marinara, stock concentrates, couscous, and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and soup has thickened slightly, 6-8 minutes. TIP: If there’s excess grease on the surface of the soup, carefully skim it off.
Season with salt and pepper to taste.
Divide soup between bowls and serve.
490
kcal
Calories
16
g
Fat
4.5
g
Saturated Fat
47
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
34
g
Protein
100
mg
Cholesterol
1100
mg
Sodium
