Vegetarian Pearl Couscous Crock Pot Soup

Ingredients

1 cup Pearl Couscous, NOT cooked

2 cans (15 oz. each) Red Kidney Beans, drained

1 Tablespoon vegan butter

1 cup carrots, finely chopped

1 green bell pepper, finely chopped.

1 small onion, finely chopped

1 can (14.5 to 15 ounce can) Diced Tomatoes

1 cup Spaghetti Sauce

32 ounces Vegetable Broth (4 cups)

1 teaspoon Dried Oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

More fun to come ...

Heat the vegan butter in a skillet.

Add the onions, bell pepper and carots in the skillet.

Saute until the onions become translucent, about 10 to 15 minutes.

Add the sauteed veggies to the crock pot.

Put the remaining ingredients into the Crock Pot and stir well.

Cover and cook on low 2 to 3 hours.

Check the couscous at two hours for tenderness.

All done and delicious.

IF FREEZING:

Let cool to room temperature.

Package in rigid sided containers 

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.

Ready to serve