What the heck is stoup? Well, it’s somewhere between soup and stew with extra-thick broth and chunky veggies. Everyone loves one-pot meals and nothing makes a person happier than a warm bowl of nourishing beefy goodness! NOTE: this recipe makes a big batch for just two, so there will be extras for another meal (see Tip).
MAKES 2 Servings - PREP TIME 10 min - COOK TIME 22 min - TOTAL TIME 32 min
1 lb (500 g) Extra Lean or Lean Ground Beef
3 cloves garlic, minced
1 sweet green pepper, chopped
1 sweet onion, chopped
4 cups (1 L) reduced-sodium beef broth
1 can (398 mL) diced tomatoes
1 tsp (5 mL) dried basil leaves
½ tsp (2 mL) EACH dried oregano leaves, salt and pepper
1 cup (250 mL) uncooked bow tie (farfalle) pasta
2 cups (500 mL) tightly packed shredded fresh spinach
Freshly grated Parmesan cheese (optional)
1. Cook beef, garlic, green pepper and onion over medium-high heat in a large pot, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until beef is thoroughly cooked and vegetables are soft. Drain.
2. Stir in beef broth, 1 cup (250 mL) water, tomatoes, basil, oregano, salt and pepper; bring to boil. Stir in pasta and return to boil. Reduce heat and boil gently, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.
3. Stir in spinach just until wilted. Ladle half of the stoup into 2 serving bowls, dividing equally; reserving remaining for another meal. Serve sprinkled with Parmesan cheese, if using.
This doubled-up recipe freezes so well! Serve half now and freeze the other half in an air-tight container for up to 3 months. Let thaw in the refrigerator overnight or defrost in the microwave. Reheat over medium heat on the stovetop until steaming. It’s perfect for another weeknight dinner for 2… on the run.
If you would prefer a more traditional soup with more liquid, no worries, increase the water to 2 cups (500 mL).
For the original recipe, click here.