Slow Cooker Pearl Couscous Soup is one of those treasures that is full of healthy, tasty and spicy ingredients. So easy too. The Crock Pot can be a savior.
Bring it on! I can take all the cold weather you can throw at me if I have some delicious warm soups or chilies to warm me up from the inside out.
Slow Cooker Pearl Couscous Soup is is full of texture and taste with the added ease of being able to be made in the crock~pot.
This brings me to another subject – My husband. He is a creature of routine and a reveler in ‘things remaining the same’.
Ed has no security in this house. A plate of food may be coming his way but it very well may be a dish that he has never tried.
I guess I know how to make a great bowl of soup though because he is always at ease when he sees the soup coming. This one is an absolute keeper.
Slow Cooker Pearl Couscous Soup
Slow Cooker Pearl Couscous Soup is one of those treasures that is full of healthy, tasty and spicy ingredients.
Ingredients
- 30 ounces red kidney beans, drained - 2 cans 15 ounces each
- 1 tablespoon dairy-free butter
- 1 cup carrots, finely chopped
- 1 cup green bell pepper, finely chopped
- 1/2 cup small onion, finely chopped
- 15 ounces Diced Tomatoes - can wth juices
- 1 cup spaghetti sauce
- 32 ounces vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup pearl couscous, NOT cooked
Instructions
- Heat the vegan butter in a skillet.
- Add the onions, bell pepper and carots in the skillet.
- Saute until the onions become translucent, about 10 to 15 minutes.
- Add the sauteed veggies to the crock pot.
- Put the remaining ingredients (NOT the couscous) into the Crock Pot and stir well.
- Cover and cook on low 2 to 3 hours.
- Stir in the couscous at the end of cooking time. Leave on the slow cooker and let cook for 10 minutes.
- Check the couscous for tenderness - it will have absorbed some of the liquid.
- All done and delicious.
Recipe Notes
IF FREEZING: Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.
TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. The night of serving - Put all in a large saucepan and heat through. You can add more broth if you think it is too thick. Ready to serve.
Suzy Scott says
I am so happy to have found this recipe. It is such a nice rich base and love all of the veggies added. I never know what to do with couscous and now I do.
Ginny McMeans says
My thoughts exactly Chef Jill 🙂
Chef Jill says
It’s veggies. No need to worry about calories. Lol
Ginny McMeans says
Catherine – I got the nutritional facts up on this recipe. Thanks for getting me going on this. 🙂 Well, I’ve come back and edited this reply. The info was wrong so I only have calories and fat on it right now. Still trying to find a reliable nutrition guide to work with.
Ginny McMeans says
I’m checking this out Catherine. This is something I have wanted to do for all of my recipes and you have spurred me on. I will get back to you later today after I get to my desktop.
Catherine Berger says
Is this high in calories? It looks fabulous! I really want to try it, I just want to know the nutritional value, if you know it?
The Wellness Wife says
Yum! I’m so cold in the winter. I just hate it. Nothing warms me up like a nice bowl of soup. Will definitely have to try this recipe.
Ginny McMeans says
No, it should work just fine. 🙂
J.S. says
Do you need to adjust the cooking time for use with a smaller crock pot?
Ginny McMeans says
Fantastic Cathleen! I love all your substitutions and additions. You are a good cook! That is what cooking is all about. Feeling comfortable enough to switch things up.
Cathleen Tibbits says
Made this this afternoon, substituted lentils for couscous and pizza sauce for spaghetti sauce, added no yolk noodles-this was wonderful! Will definitely make again!
Ginny McMeans says
That is great Emily! Thanks for letting me know. I am sorry that I do not have the calories nutritional values on my recipes. I think a serving size is about 1 1/2 cups. There are some apps out there that can help with calories like Calorie King, Calorie Count and I am sure many others. One of these days I am going to get those little values on here for everybody.
Emily says
Hello! I just made this and it’s a keeper! Curious as to how many calories per serving and what is a serving size? Many thanks!
Ginny McMeans says
Yes, they would work perfectly. Just dice them up yourself. It depends on the size of the tomatoes but I would say two or three to get 15 ounces.
sara says
Would fresh tomatoes work? If so, how many do you think to sub for the canned tomatoes?
barb says
Made this tonight. It was delicious.
Ginny McMeans says
Yes, you can. Soak the beans overnight. When you put the ingredients in the crockpot do not add the couscous. Add in 1/2 teaspoon baking soda. Cook for 8 to 10 hours and add the couscous the last 2 hours.
Rebecca says
Can you make this with dried beans? How to adjust the time? Thank you so much!
Ginny McMeans says
Hi Brenda, You can freeze most of it. Leave out the pearl couscous and the kidney beans until putting them in the crock pot.
Brenda Lower says
Can you freeze it before cooking, and then just thaw and place in slow cooker for the 7-8 hours? Looks super yummy, and just wondered… Thanks!
Ginny McMeans says
Haha Peter! I never thought of that. I am going through a slow cooker phase and am loving it. Soup time!
Ginny McMeans says
Hi Lisa! Yes, I am sure pearl barley would work. It sounds delicious too! Yes, the same time and no pre soaking.
Peter @Feed Your Soul Too says
Looks beautiful. Slow cookers can be big time savers. Go figure – what an oxymoron.
Lisa Mac says
Hi Ginny, can I use pearl barley in this you think? Cook time the same?
Ginny McMeans says
So glad you like it! Thanks Lisa 🙂
Lisa says
YUM YUM YUM! I havent had pearl cous cous in so long!