Best Healthy Vegetable Soup Recipes

QUICK AND HEALTHY VEGETABLE BEEF SOUP (LOW CARB AND WW FRIENDLY)

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.

"HEART HEALTHY" TURKEY VEGETABLE SOUP

Steps:

• In a large stock pot, bring the turkey stock to a boil.
• Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
• Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
• Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
• Add the chopped parsley.
• Dice all the turkey (or chicken) meat in to half inch cubes.
• Toss the meat in a bowl with the seasoning salt and the olive oil.
• Heat a non stick skillet over high heat.
• Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
• As the meat gets browned, dump it in the soup.
• When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
• Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
• Just before service add the basil chiffonade.
• I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.

EASY HEALTHY VEGETABLE MEATBALL SOUP {INSTANT POT OR SLOW COOKER}

Steps:

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HEALTHY BLACK BEAN VEGETABLE SOUP

Steps:

• Put carrots in pot and cover with water (no oil or butter needed). Cover and cook on medium heat until carrots just start turning soft.
• Add onion and red bell pepper. Cook, uncovered, on low heat for a couple minutes, stirring occasionally.
• Throw in garlic and spinach. Continue stirring occasionally on low heat until spinach is mostly cooked down. Add ginger.
• Remove from heat once spinach is cooked. Strain vegetable mixture into bowl; reserve juice. Place vegetable mixture in microwave to keep warm.
• Place black beans and reserved vegetable juice in pot on stove. Cook, covered, on medium heat until black beans are no longer frozen. Add turmeric and cumin; stir and simmer briefly. Add milk, reduce heat, and stir. Mash some of the beans using fork or spoon, if desired. Cover and cook 1 minute.
• Return vegetable mixture to bean soup base in pot. Cook uncovered 1 minute longer, stirring occasionally.
• Serve. Try with hunk of whole wheat bread or some plain nonfat yogurt.

HEALTHY VEGETABLE SOUP

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the bread on a baking tray with the caraway seeds, half the oil and some sea salt, and bake for 10-15 mins or until golden and crisp. Set aside.
• Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the garlic, carrot and potato and cook for 5 mins, stirring frequently, until a little softened.
• Add the stock, tomatoes, sugar, bouquet garni, celery and seasoning and bring to a rolling boil. Reduce the heat, simmer for 10 mins, then add the cauliflower and cabbage. Cook for 15 mins until the veg is tender.
• Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.

REALLY SIMPLE, HEALTHY GREEN VEGETABLE SOUP

Steps:

• Heat oil and butter together in a dutch oven.
• Add chopped leeks, saute 2 minutes.
• Add chopped zucchini and broccoli; saute 5 minutes.
• Add spinach, saute until wilted.
• Add salt, pepper, garlic and thyme; saute 1 minute.
• Add chicken broth, simmer 10 minutes (or until all veggies are very tender).
• Remove from heat and allow to cool slightly.
• Pour into blender in batches and puree until smooth.
• Serve immediately (can be garnished with parmesan cheese if desired) or refrigerate and reheat as needed.
• The flavor of this soup improves overnight.
• Can easily be made vegetarian by substituting vegetable broth for the chicken broth.

HEALTHY VEGETABLE SOUP

Steps:

• In a large pot, heat oil.
• Add onion and saute until softened, about 5 minutes.
• Add garlic and saute about 1 minute.
• Add broth, water, vegetables and seasonings except for parsley.
• Bring to boil.
• Reduce heat.
• Cover and simmer for 20-60 minutes.
• Add protein and starch and simmer for 10 more minutes.
• Remove bay leaf.
• Stir in parsley or other garnish.
• Season with salt and pepper to taste.
• Squeeze in lemon juice and serve.