What's For Dinner: 'Vegetable Soup with Couscous

February has a particular stillness to it, doesn't it? The vibrant energy of the new year has settled, and we're often left with beautifully quiet days – sometimes grey outside, but full of a gentle peace if we choose to lean into it. For a soul like mine, these moments are precious, a quiet invitation to reflect and find gratitude in the simple rhythm of life. And what better way to honor that peace than with a bowl of something warm and grounding? We’re not aiming for culinary acrobatics here, but simply for the quiet comfort that nourishes both body and spirit. This vegetable soup, humble yet hearty, feels just right for such a time, a gentle reminder of the abundance we're blessed with, even in the quietest season. Some evenings, the kitchen calls for a gentle presence, not a hurried dash. This vegetable soup answers that call. It's an invitation to chop, to simmer, to simply *be* with the process, watching vibrant colors meld into a comforting broth. It’s a wonderful way to use whatever vegetables are gently lingering in your fridge, transforming them into a warm embrace. And the couscous? It’s a delightful addition, adding a tender, satisfying chew without demanding much from us. It’s a subtle touch, much like the quiet blessings that often go unnoticed unless we intentionally slow down enough to appreciate them. This meal isn't just about sustenance; it's about the quiet act of preparing, sharing, and receiving.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth (or chicken broth, if preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup mixed vegetables (such as chopped zucchini, green beans, corn, peas, or spinach)
• 1/2 cup small couscous (e.g., instant or quick-cooking)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and add the diced tomatoes (with their liquid). Stir in the dried thyme, oregano, salt, and pepper. Bring the soup to a gentle simmer.
4. Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Add your choice of mixed vegetables (zucchini, green beans, etc.) to the pot. Continue to simmer for another 5-10 minutes, or until these vegetables are tender-crisp. If using spinach, add it in the last minute of cooking.
6. Stir in the couscous. Cover the pot and remove from heat. Let it sit for 5 minutes, allowing the couscous to absorb the liquid and cook through.
7. Taste and adjust seasonings if necessary. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.

As the winter slowly, patiently, gives way to spring, these moments of warmth and reflection around a simple meal are truly little gifts. They help anchor us in gratitude for the provisions we've been given. I often find the deepest wisdom in the gentlest quiet and the most profound comfort in the simplest offerings. In these quieter days of February, what simple rituals or meals are helping you find peace and connection in your everyday? I'd genuinely love to hear.

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Photo by Babs Gorniak (@kamiya_photos)

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