Slow Cooker Pearl Couscous Soup is one of those treasures that is full of healthy, tasty and spicy ingredients.
Course Main Dish
Cuisine Soup
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 8Servings
Calories 277kcal
Author Ginny McMeans
Ingredients
30ouncesred kidney beans, drained- 2 cans 15 ounces each
1tablespoondairy-free butter
1cupcarrots, finely chopped
1cupgreen bell pepper, finely chopped
½cupsmall onion, finely chopped
15ouncesDiced Tomatoes- can wth juices
1cupspaghetti sauce
32ouncesvegetable broth
1teaspoondried oregano
1teaspoonsalt
¼teaspoonground black pepper
1cuppearl 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.