Side Pannel
Slow Cooker Pearl Couscous Soup
- Prep Time: 20 minutes
- Cooking Time: 2 Hours
- Serves: 6 to 8 servings
Slow Cooker Pearl Couscous Soup
- Recipe Submitted by Parfait on 10/20/2014
Category: Healthy Recipes, Soups
Ingredients List
- 1 cup Pearl Couscous, NOT cooked
- 2 cans (15 oz. each) Red Kidney Beans, drained
- 1 Tablespoon vegan butter
- 1 cup carrots, finely chopped
- 1 green bell pepper, finely chopped.
- 1 small onion, finely chopped
- 1 can (14.5 to 15 ounce can) Diced Tomatoes
- 1 cup Spaghetti Sauce
- 32 ounces Vegetable Broth (4 cups)
- 1 teaspoon Dried Oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
1. Heat the vegan butter in a skillet.
2. Add the onions, bell pepper and carots in the skillet.
3. Saute until the onions become translucent, about 10 to 15 minutes.
4. Add the sauteed veggies to the crock pot.
5. Put the remaining ingredients into the Crock Pot and stir well.
6. Cover and cook on low 2 to 3 hours.
7. Check the couscous at two hours for tenderness.
8. All done and delicious.
IF FREEZING:
9. Let cool to room temperature.
10. Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
11. 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 -
12. Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.
Ready to serve.
2. Add the onions, bell pepper and carots in the skillet.
3. Saute until the onions become translucent, about 10 to 15 minutes.
4. Add the sauteed veggies to the crock pot.
5. Put the remaining ingredients into the Crock Pot and stir well.
6. Cover and cook on low 2 to 3 hours.
7. Check the couscous at two hours for tenderness.
8. All done and delicious.
IF FREEZING:
9. Let cool to room temperature.
10. Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
11. 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 -
12. Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.
Ready to serve.
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