Italian · Serves 2
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!
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.
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.
Ground Beef is fully cooked when internal temperature reaches 160°.
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