Vegetable Soup with Israeli Couscous
 
Prep time
Cook time
Total time
 
A warm, hearty and filling veggie soup, perfect for a chilly day!
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 - 8 servings
Ingredients
  • 32 oz Vegetable Stock
  • 2 cups Isareli Couscous or small pasta
  • 2 cups Potatoes, diced
  • 1 cup Carrots, 4-5 carrots diced
  • 1 cup Celery, diced plus green ends
  • 1 White Onion, diced
  • 1 cup Cremini or White Mushrooms, sliced
  • 2 Tbsp Olive Oil or grape seed oil
  • ½ Tbsp Sea salt
  • 1 tsp Black Pepper, ground
  • ½ tsp Garlic Powder
  • 6-8 Thyme Sprigs
  • 2 Bay Leaves
  • ½ Lemon, juiced
Instructions
  1. Cook Couscous or Pasta in a separate pot, per instructions, set aside
  2. Heat large pot over med/high heat
  3. Add Oil
  4. Add all vegetables except mushrooms, saute for 3-4 minutes
  5. Add stock, thyme and bay leaves
  6. Bring to a light simmer, cook uncovered until potatoes and carrots are tender (about 20 min)
  7. Reduce heat to medium/low
  8. Add Mushrooms, salt, pepper, and garlic powder
  9. Stir to combine and taste broth, add more S&P if needed
  10. Cook for 10 minutes, until mushrooms are tender
  11. Squeeze ½ lemon into soup, stir to combine
  12. Ladle soup into a bowl, add desired amount of pasta
  13. Serve with crusty bread or side salad
  14. Enjoy
  15. **you may add beans in place of pasta or couscous to make gluten-free
Recipe by Dinners Swerved at https://dinnersswerved.com/vegetable-soup-with-israeli-couscous/