This quick soup is a great weeknight solution for cooks with busy lives, and it is incredibly versatile; just throw in whatever vegetables you have on hand. Couscous is a nice surprise in this soup; it cooks quicker than pasta and really adds a lovely texture.
When selecting tomato juice for this recipe, I prefer a high-quality low-sodium juice like R.W. Knudsen's Organic Low-Sodium Very Veggie over canned tomato juices, which have high amounts of sodium.
Serves 6 to 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 cups low sodium vegetable broth
- 2 cups high-quality tomato-vegetable juice (see Head Note)
- 2 cups water
- 2 carrots, chopped
- 2 stalks celery, chopped
- ½ cup chopped yellow onion
- 1 15-ounce can diced tomatoes, no-salt added variety
- 1 10-ounce bag frozen broccoli
- 1 cup wheat couscous
- 1 4 ounce bag baby spinach
- Salt and pepper, to taste
- 1-2 T. extra virgin olive oil (optional)
1. In a large stock pot, bring the vegetable broth, tomato-vegetable juice, water, carrots, celery and onion to a boil. Cook until the vegetables are tender, about 10 minutes. Add the diced tomatoes (do not drain), broccoli and couscous. Return the mixture to a rolling boil, then turn down and let simmer, covered, for 5 minutes. Add the spinach, and cook for just 2-3 minutes more, or until the spinach is just wilted. Salt and pepper to taste, add olive oil if desired, and serve.