Slow Cooker Garbanzo and Couscous Soup2022-09-02
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat0.1 g
Trans Fat0.0 g
Unsaturated Fat0.1 g
Slow cooker garbanzo and couscous soup.This soup is perfect for a cold night. It’s full of healthy ingredients like garbanzo beans, tomatoes, and fresh herbs. The cold weather is here and it’s time to bring out the soup pot. This recipe is hearty, full of veggies, and easy to make.
Do I need to soak the garbanzo beans overnight?
There are two approaches to this. You can either soak the beans overnight or you can boil them for a few minutes before adding them to the dish. The latter is a quicker option but will result in a less flavorful dish.
Please do not boil beans on their own as it results in a mushy texture and bland flavor.
How do you make this soup spicy?
This is a question one might ask when they are not sure how to make the soup spicy. Well, we need to add some spice, such as cayenne pepper, into the soup. We can add it in at the beginning of cooking or at the end of cooking. If we add it at the beginning of cooking, then we need to wait for the flavor to develop and set in. If we add it at the end of cooking, then we just need to season with salt and pepper and mix well.
How can you store or freeze leftovers from this dish?
If you have a lot of leftovers from a dish you made, the best way to store them is by putting them in a container and sticking them in the freezer.
If you don’t have a lot of leftovers, then the best way to store or freeze them is by putting them in an airtight container and storing it in the refrigerator.
Slow Cooker Garbanzo and Couscous Soup
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- 5 cups (1.25 L) low-sodium fat-free chicken broth
- 14 ½ oz (435 ml) can diced tomatoes, undrained
- 15 oz (450 ml) can garbanzo beans, rinsed and drained
- 1 cup diced zucchini
- 1 cup small cauliflower florets
- 1/2 medium green bell pepper, diced
- 1 medium yellow onion, peeled and chopped
- 1 rib celery, chopped
- 1 carrot, peeled and chopped
- 1 bay leaf
- 1 clove garlic, peeled and minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried thyme
- ground cloves
- 1/3 cup uncooked couscous
- salt and freshly ground black pepper to taste
In a 6-quart (6 L) slow cooker, combine all ingredients, except couscous and seasoning. Cover and cook on a high-heat setting for 4-5 hours.
Turn heat off and stir in couscous. Cover the slow cooker and allow to stay for 5-10 minutes.
Discard bay leaf. Season with salt and freshly ground black pepper, to taste. Serve slow cooker garbanzo and couscous soup hot.