Teacher Cooks Edition! Vegetable White Bean Soup with Israeli Couscous

It’s fall on the calendar and damn it, I will eat soup even when it is 90+ degrees! Maybe it is cool at your house.

Funny thing is that I am not much of a soup person so it’s no wonder I keep adding couscous to all my soups and basically turning them into something that tastes like soup, but you chew it. In any case I’m a fan of all the adding couscous to soup action happening around here.

Maybe I just like the extra calories. Hmmmm.

Without further ado, I bring you Vegetable White Bean Soup with Israeli Couscous.


Recipe is based on the one from Regina’s Vegetarian Table.

Vegetable White Bean Soup with Israeli Couscous

Serves 6-8


1 TBS olive oil

1 1/4 cups of white beans, rinsed { I used 2 cans of white beans, rinsed}

1 onion, diced

2 cloves garlic, minced

2 cups vegetable stock

2 to 3 quarts of water

2 tomatoes chopped (I used one 14 oz can with the juice}

2 stalks of celery, diced

2 carrots, sliced

2 small squash, sliced (I used zucchini}

3/4 tsp group cumin

3/4 tsp chihi power

1/4 tsp seasoned salt

pinch of fines herbes or Italian seasoning

salt and pepper

1 box Israeli couscous – about 1 1/4 cups

What to do:

Prepare the beans if using dry by soaking them in water over night or at least 2 hours. I used canned so I drained and rinsed them well.

1.  Saute onions and garlic in olive oil until tender.

2.  Add vegetable stock, water, beans, and all the vegetables.

3.  Add spices and the couscous then simmer over low heat for 3 to 4 hours or over night in the slow cooker.

All of us enjoyed this with multigrain crackers because we love carbs.


What’s for dinner at your house these shorter, cooler days?

Not really feeling this recipe? You can always visit the recipe archive for more dinner ideas.

Photo Credit: Me