Print

Veggie Couscous Soup

Bowl of veggie couscous soup with two slices of sourdough bread on the side
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This veggie couscous soup recipe is the perfect cozy winter meal. Warm and hearty, it is loaded with beans, lentils, veggies, and couscous.

  • Author: Erica
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Healthy
  • Diet: Vegan

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 5 garlic cloves, minced
  • 2 cups of water
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 1 zucchini
  • 1 yellow summer squash
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 28oz can crushed tomatoes
  • 32oz box of vegetable broth
  • 15oz can cannellini beans, or great northern beans
  • 1 cup red lentils
  • 1 cup pearl couscous (Israeli couscous)
  • Bunch of kale, chopped
  • Salt & pepper to your liking

Instructions

  1. Add the olive oil to a large soup pot and kick the heat up to high to warm the pan. Add the diced onion and reduce the heat to medium. Cook the onion for 5 minutes, stirring occasionally to avoid burning. Add the garlic and cook for another minute.
  2. Add the water to the soup pot and turn the heat up to high. Cook for 5 minutes uncovered. This is your flavorful soup base.
  3. Add the carrots, celery, zucchini, summer squash, thyme, oregano, crushed tomatoes, vegetable broth, cannellini beans, red lentils, and pearl couscous. Bring the soup to a boil and then reduce to low. Simmer for 30 minutes.
  4. Add the chopped kale, then it’s ready to enjoy. Serve with bread for dipping. Yum!

Notes

Skip the pearl couscous to make this gluten-free, or swap for a gluten-free pasta

Find it online: https://bowlofyum.com/2026/01/veggie-couscous-soup/