Slow Cooker Garbanzo and Couscous Soup
- Cuisine: Moroccan
- Course: Main Dish, Soup
- Skill Level: Easy
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- Yield: 6 servings
- 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
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Nutritional Info
This information is per serving.
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Calories
164.3 -
Fat
1.4 g -
Saturated Fat
0.1 g -
Polyunsaturated Fat
0.1 g -
Cholesterol
0.0 mg -
Sodium
729.9 mg -
Potassium
245.4 mg -
Carbohydrate
33.1 g -
Fiber
4.9 g -
Sugars
0.9 g -
Protein
6.4 g
Slow cooker garbanzo and couscous soup. This delicious vegetarian soup belongs to Moroccan cuisine. The addition of couscous enhances this flavorful soup. Very easy to make.
Slow Cooker Garbanzo and Couscous Soup
Ingredients
- 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
Method
Step 1
In 6-quart(6 L) slow cooker, combine all ingredients, except couscous and seasoning. Cover and cook on high-heat setting for 4-5 hours.
Step 2
Turn heat to off and stir in couscous. Cover the slow cooker and allow to stay for 5-10 minutes.
Step 3
Discard bay leaf. Season with salt and freshly ground black pepper, to taste. Serve slow cooker garbanzo and couscous soup hot.
