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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
Servings: 8
Author: Lizzy Loves Food
  • 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
  • <b>Make Separate</b>
  • 1 cup of couscous - cook to package instruction and set aside
  • <b>At the End </b>
  • 2 cup of spinach - the last 5 minutes
  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!