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Vegetable Soup with Israeli Couscous
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Warm winter soup with vegtables and Israeli Couscous
Course: Soup
Cuisine: American
Keyword: hearty soup
Servings: 8
Calories: 152 kcal
Author: Lizzy Loves Food
Ingredients
  • 3 garlic cloves
  • 2 bay leaves
  • 1 organic Italian sausage - gives it a great taste but you can leave it out.
  • 8 cups of water
  • 2 tablespoon of Better Than Bouillon Roasted Chicken Base
  • 1 cup of shredded carrots
  • 1 cup of sweet potatoes diced
Make Seperate
  • 1 cup of couscous - cook to package instruction and set aside
At the End
  • 2 cup of spinach - the last 5 minutes
Instructions
  1. Peel the casing on the sausage and break it up into the soup pot
  2. Crush the garlic in place into the soup pot along with the sausage.
  3. Once the sausage has brown, drain some of the fat.
  4. Leave a little of the fat so you can sauté the chopped onion.
  5. Dice sweet potatoes, place into the soup pot.
  6. Dice carrots, place into the soup pot.
  7. Add the bay leave and let everything simmer for about 4 minutes.
  8. Add water and 2 tablespoon of Better Than Bouillon, Roasted Chicken Base.
  9. Let it boil and then simmer for about 30 minutes until carrots and sweet potatoes are cooked.
  10. Cook the couscous to package directions.
  11. When couscous is cooked pour into the soup.
  12. Put spinach into the soup pot and cook for about 4 minutes until the spinach is cooked.
  13. I did not add salt or pepper to my soup but do so for your taste buds.
  14. Mix together.
  15. Serves about 8 bowls.
  16. Enjoy!
Nutrition Facts
Vegetable Soup with Israeli Couscous
Amount Per Serving
Calories 152 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 430mg 18%
Potassium 221mg 6%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g 10%
Vitamin A 114.7%
Vitamin C 4.9%
Calcium 3.7%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.