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5 from 2 votes

Vegetable Soup with Israeli Couscous

Warm winter soup with vegtables and Israeli Couscous
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 8
Calories: 152kcal

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

  • Peel the casing on the sausage and break it up into the soup pot
  • Crush the garlic in place into the soup pot along with the sausage.
  • Once the sausage has brown, drain some of the fat.
  • Leave a little of the fat so you can sauté the chopped onion.
  • Dice sweet potatoes, place into the soup pot.
  • Dice carrots, place into the soup pot.
  • Add the bay leave and let everything simmer for about 4 minutes.
  • Add water and 2 tablespoon of Better Than Bouillon, Roasted Chicken Base.
  • Let it boil and then simmer for about 30 minutes until carrots and sweet potatoes are cooked.
  • Cook the couscous to package directions.
  • When couscous is cooked pour into the soup.
  • Put spinach into the soup pot and cook for about 4 minutes until the spinach is cooked.
  • I did not add salt or pepper to my soup but do so for your taste buds.
  • Mix together.
  • Serves about 8 bowls.
  • Enjoy!

Notes

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Nutrition

Calories: 152kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 430mg | Potassium: 221mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5735IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 0.7mg