There is something about this soup that feels nostalgic. Like a good ole bowl of ABC noodle soup as a kid, but even better—this is the gourmet version. Veggie couscous soup is a warm, cozy comfort food at its best, perfect for a cold, snowy day. Which we have lots of during the long winters here in Maine. Hot meals to warm your body are a must.

Plant-Based Protein Overload

I especially love that this soup has both lentils and cannellini beans. Between the beans and pearl couscous, this soup fills you up and keeps you feeling full. Plus, the lentils thicken the soup and almost become part of the broth, so kids don’t even know they are there.

According to Healthline, red lentils are “made up of more than 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron.” Coupled with the cannellini beans, this is a soup-a dupa protein-packed soup. Additionally, with beans and veggies, this soup is loaded with fiber.

The Art of Slow Cooking

I know this soup takes a little while to make, but trust me it’s easy. It takes only 15-20 minutes to get the soup going, and then you just sit back and wait. Or if you’re a multifaceted doer like me, you vacuum the house, get some work done, or squeeze in a mini workout—all while a delicious dinner is brewing on the stovetop. This type of cooking isn’t hard; you can do it! It just requires a little foresight and planning. Start dinner a little earlier, then you have your time back to get things done while it simmers. Or if you just can’t swing it on a weeknight, this makes a great weekend family meal. Slow cooking with whole foods does require more planning, but it’s so worth it—in both deliciousness and for your health.

How to Make Veggie Couscous Soup

To start, add the olive oil to a large soup pot and kick the heat up to high. Once the pot has warmed up add the diced onion. Cook for about 5 minutes until the onion begins to caramelize. Add the garlic and cook for another minute. Next, add the 2 cups of water and bring the heat back up to high. Cook at a rapid boil for 5 minutes, until the onions almost become part of the liquid. This is your soup base.

Time to load up the soup pot! Add the carrots, celery, zucchini, yellow squash, thyme, oregano, crushed tomatoes, vegetable broth, cannellini beans, red lentils, and pearl couscous. Bring to a boil and then reduce the heat to low. Simmer for 30 minutes.

Lastly, add the chopped kale, and then this is ready for enjoying. I highly recommend a tasty crusty bread like a good sourdough for dipping. Yum!

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