Vegetable Pearl Couscous Soup

• Olive Oil

• 1 red onion, finely chopped
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 zucchini, chopped into quarter moons
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped

• 1 tbsp. chopped garlic
• 1 – 14.5 oz. can diced tomatoes with basil, garlic & oregano, not drained
• 2 tbsp. minced fresh parsley
• 8 cups no sodium chicken broth

• 1 tsp. Better than Bouillon reduced sodium chicken
• 1 tbsp. tomato paste
• 1 tbsp. dried oregano

• 2 bay leafs
• 1 cup Israeli couscous
• 1 tbsp. light butter
• Salt and Pepper

Coat the bottom of a soup pan with the olive oil. Add the onion, celery, jalapeno, carrot, zucchini, bell pepper and garlic. Cook, stirring often, until the vegetables are soft, about 8 minutes. Add the tomatoes with their juices and the parsley. Stir well and add the broth. Bring soup to a boil. Add the tomato paste and bouillon and stir until well dissolved. Lower heat to a simmer, add the oregano and bay leafs and season with salt and pepper, to taste. Reduce heat and cover, simmer for 15 minutes.

When there is 5 minutes left on the timer, melt the butter in a sauté pan over medium high heat; add the couscous and brown, 3 minutes, stirring continuously.

Add the couscous to the soup. Simmer for another 20 minutes uncovered.

Season with salt and pepper, to taste.  Serve with grated Parmesan cheese.

Enjoy!