Healthy Vegetable Soup Recipes
QUICK AND HEALTHY VEGETABLE BEEF SOUP (LOW CARB AND WW FRIENDLY)
Easy, quick and good for you soup. This recipe is actually from a WW website; but for my low carb diet I added some lean ground beef and made some other adaptions. If you are on WW, skip the beef and it's 0 points per serving. If you are watching your sodium intake, use low sodium broth and no added salt tomatoes.
Provided by TheDancingCook
Categories Vegetable
Time 45m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a medium to large pot, heat 1/2 tsp olive oil; brown ground beef, onion and garlic.
- Add broth, tomatoes, veggies and seasonings.
- Bring to a boil; simmer, cover and cook on low for 15 minutes to 30 minutes.
- Discard bay leaf, serve.
Nutrition Facts : Calories 243.8, Fat 9.7, SaturatedFat 4.3, Cholesterol 35.1, Sodium 9681.6, Carbohydrate 20.1, Fiber 2, Sugar 12.7, Protein 19.6
HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
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- Cucumber. This nutritious veggie is one of the ingredients in the cold soup called gazpacho. The seeds, in particular, have lots of natural chemicals known as phytonutrients, like carotenoids and flavonoids.
- Butternut Squash. You can peel it, cook it until soft, and puree it into a smooth, thick, satisfying fall soup. Many recipes use savory curry spices like cumin, coriander, and turmeric.
- Lentils. A hearty soup made from these legumes will warm you up and keep you well-nourished in the cold of winter. They're loaded with protein and are good for your heart, too.
- Broccoli. Like kale, spinach, and chard, broccoli is a cruciferous vegetable loaded with nutrients like vitamins K, C, E, B6, as well as chromium and folate.
- Potatoes. You might have some concerns about their high carbohydrate content. But these tubers are loaded with potassium and vitamin C. Cut them into cubes for a chunky soup.
- Mushrooms. You may want to go easy on cream of mushroom soup because of the extra fat in many recipes. But there are lots of other ways to make soup with mushrooms.
- Fresh Spring Peas. These delicate veggies come along for just a few weeks each year. They have lots of vitamins, and 1 cooked cup has 8.6 grams of protein and 8.8 grams of fiber.
- Dried Split Peas. They make a thick, hearty winter soup. Crumble a bit of turkey bacon or lean sausage on top for flavor. Just like fresh peas, these nutritional powerhouses have vitamins K, B1, and C, along with manganese, copper, phosphorus, folate, and lots of phytonutrients like flavanols, phenolic acids, and carotenoids.
- Asparagus. It has lots of vitamins, such as K, C, and E. It also has a bunch of the B vitamins, including B1, B2, B3, B5 and some B6. This veggie is also packed with folate, copper, selenium, manganese, and phosphorus.
- Leeks. These veggies have sulfur compounds that help build connective tissue and get rid of toxic substances. They also have a flavonoid called kaempferol that helps protect blood vessels.
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