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Thursday, January 17, 2013


Nothing hits the spot on a cold January night like a warm, comforting bowl of soup!  Our friends at Rachael Ray Magazine have a quick, smokey, spicy recipe that will totally hit the spot! (Michael made it earlier this week and has brought it everyday for lunch!)

Smoky Tomato & Couscous Soup

Makes: 4 servings
Prep: 10 mins
Cook: 20 mins


1/2 cup sour cream
1/2 cup cilantro leaves
1 tablespoon extra-virgin olive oil
1/4 large onion, finely chopped
1 canned chipotle chile in adobo sauce, chopped
1 32 ounce container chicken broth
1 28 ounce can crushed tomatoes
3/4 cup israeli couscous
4 ounces ham, cut into 1/4-inch cubes
Salt and pepper

  1. Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.
  2. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and chipotle chile and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil for 5 minutes. Add the couscous and cook until al dente, about 8 minutes. Stir in the ham; season with salt and pepper.
  3. To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro.

Thanks Rachael!!!!


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