Vegetable Soup with Israeli Couscous
Warm winter soup with vegtables and Israeli Couscous
Servings: 8
Calories: 157kcal
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!
Nutrition
Serving: 8g | Calories: 157kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 441mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5736IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg