Summer Veggie Avocado & Ricotta Toast
There are so many beautiful veggies right now! We choose not to choose between them.
I think beef and barley is the normal combination. And while I had about 8 different types of grain on hand, I did not have barley. But I think couscous was a great solution in this super-easy soup.
When I made it for our lunch on Saturday, we destroyed two bowls each, so I have two servings left for lunches this week. Guess I had better start planning other lunches!
Here’s what you need:
Heat the olive oil in a Dutch oven or large stock pot while you chop the onion, carrots and fennel into spoon-friendly pieces. First, add the steak cubes and brown them thoroughly. After they are browned, remove the steak from the pot but leave the oil/drippings and keep the heat on. Add the vegetables to the pot and sautee until softened – the onions will appear translucent.
Add back in the beef, plus the couscous, chopped garlic, and beef broth. Cover and simmer until the couscous is cooked through and the vegetables are the texture you prefer – I like mine softer in soup. This could take 20-30 minutes.
When the soup is done, salt and pepper to taste and garnish with parsley.