Slow Cooker Pearl Couscous Soup

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 full of texture and taste with the added ease of being able to be made in the crock~pot.

Crockpot soups are so easy to make. They can have a few ingrediants or a lot but they all seem to come out great. This tomato soup made from scratch and fresh tomatoes is delicious.

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.

🥘 Ingredients

• Red kidney beans have a robust flavor and firm texture and hold up really well in soup.
• Dairy-free butter adds needed liquid and a buttery taste.
• Carrots are sweet and cut into very small pieces for quick cooking.

• Green bell pepper
• Onion is the best base for so many recipes. They cook up sweet and taste great.
• Can diced tomatoes add to the texture and melds the veggies all together.
• Spaghetti sauce is unusual for a soup addition but it adds a lot of flavors quickly.
• Vegetable broth adds flavorful liquid for the soup.
• Dried oregano is aromatic and has an earthy flavor.
• Salt is the perfect understated seasoning.
• Black pepper adds a bit of contrasting spice.
• Pearl couscous is a large couscous and tastes more like pasta.

🔪 Instructions

• Heat the dairy free butter in a skillet.
• Add the prepared onions, bell pepper, and carrots.
• Sauté until the onions become translucent, about 10 to 15 minutes.
• Add the sauteed veggies to the Crock-Pot.
• Put the remaining ingredients (but 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 and cooks really quickly.
• All done and delicious.

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If you take a photo of your rich couscous soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Slow Cooker Pearl Couscous Soup

Ginny McMeans

Slow Cooker Pearl Couscous Soup is one of those treasures that is full of healthy, tasty and spicy ingredients.

5 from 2 votes

Print Save Saved

Prep Time 20 mins

Cook Time 2 hrs

Total Time 2 hrs 20 mins

Course Main Dish

Cuisine Soup

Servings 8 Servings

Calories 277 kcal

Ingredients

  

1x2x3x

• 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
• ½ 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
• ¼ 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.

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.

Nutrition

Serving: 1ServingCalories: 277kcalCarbohydrates: 49gProtein: 15gFat: 2gSodium: 518mgPotassium: 861mgFiber: 10gSugar: 4gVitamin A: 2935IUVitamin C: 25mgCalcium: 73mgIron: 4.6mg

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