Vegetable Soup with Israeli Couscous


I love this flavorful vegetable soup that is filling yet very healthy. Make and freeze in individual serving sizes for a deliciously easy soup. I added a Parmesan cheese rind for added flavor that is your option. If you want a strictly vegan soup omit the cheese. Serve with freshly baked bread along with a big salad for a fabulous easy quick dinner.

Vegetable Soup with Israeli Couscous

2 tablespoon olive oil

4 cloves minced garlic

1 chopped shallot

1/4 teaspoon crushed red pepper

1 tablespoon Penzeys Mural of Flavor

64 oz.( 8 cups) vegetable broth

1cup dry red wine

1 can (14.5 oz) Hunt’s Petite Diced Tomatoes without salt.

12 oz French green beans cut into 2-inch pieces

6 celery stalks thinly sliced

1 package (16 oz)  baby carrots sliced

1 can (15.5 oz) small white beans, drained and rinsed

1 4 inch piece Parmesan cheese rind (optional)

1 cup Israeli Couscous

In a large stockpot heat oil then add garlic and shallots cooking just until translucent. Don’t overcook the garlic it will become bitter. Add red pepper and Mural of Favor to garlic/onion mixture just heated. Pour vegetable broth, wine and tomatoes into pot heating to a boil. Add bean, celery, carrots and white bean. Once the soup begins to boil add couscous lower heat simmering for 60 minutes. If cheese rind isn’t dissolve remove. Serve with freshly grated Parmesan cheese.



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