Slow Cooker Pearl Couscous Soup Recipe | Vegan in the Freezer (2024)

Slow Cooker Pearl Couscous Soup is one of those treasures that is full of healthy, tasty, and spicy ingredients. So easy too. The Crock-Pot can be a savior.

Bring it on! I can take all the cold weather you can throw at me if I have some delicious warm soups or chilies to warm me up from the inside out.

Slow Cooker Pearl Couscous Soup is full of texture and taste with the added ease of being able to be made in the crock~pot.

Crockpot soups are so easy to make. They can have a few ingrediants or a lot but they all seem to come out great. This tomato soup made from scratch and fresh tomatoes is delicious.

This brings me to another subject - My husband. He is a creature of routine and a reveler in 'things remaining the same'.

Ed has no security in this house. A plate of food may be coming his way but it very well may be a dish that he has never tried.

I guess I know how to make a great bowl of soup though because he is always at ease when he sees the soup coming. This one is an absolute keeper.

🥘 Ingredients

• Red kidney beans have a robust flavor and firm texture and hold up really well in soup.
• Dairy-free butter adds needed liquid and a buttery taste.
• Carrots are sweet and cut into very small pieces for quick cooking.

• Green bell pepper
• Onion is the best base for so many recipes. They cook up sweet and taste great.
• Can diced tomatoes add to the texture and melds the veggies all together.
• Spaghetti sauce is unusual for a soup addition but it adds a lot of flavors quickly.
• Vegetable broth adds flavorful liquid for the soup.
• Dried oregano is aromatic and has an earthy flavor.
• Salt is the perfect understated seasoning.
• Black pepper adds a bit of contrasting spice.
• Pearl couscous is a large couscous and tastes more like pasta.

🔪 Instructions

• Heat the dairy free butter in a skillet.
• Add the prepared onions, bell pepper, and carrots.
• Sauté until the onions become translucent, about 10 to 15 minutes.
• Add the sauteed veggies to the Crock-Pot.
• Put the remaining ingredients (but NOT the couscous) into the Crock-Pot and stir well.
• Cover and cook on low 2 to 3 hours.
• Stir in the couscous at the end of cooking time. Leave on the slow cooker and let cook for 10 minutes.
• Check the couscous for tenderness - it will have absorbed some of the liquid and cooks really quickly.
• All done and delicious.

If you take a photo of your rich couscous soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

📋 Recipe

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