To keep us warm and cozy during these upcoming winter months, I’m recapping this family’s go-to comfort soups, along with soup recipes from fellow healthy food bloggers.
Kicking things off is this wholesome vegetable soup with white beans.
You can’t beat a vegetable soup when it comes to packing in nutrition. I’m a fan of adding kale, a known superfood, to my soups. (Mr. Mike wouldn’t agree. He picks it out of his bowl.)
With a vegetable soup I can have a garden rich soup on the table in under thirty minutes, with white beans in the mix to add protein and fiber. A sprinkle of nutty Parmesan on top adds a hint of cheesy appeal, and makes Mike happy.
Let’s see what else I have in my soup repertiore . . .
Miso Soup with Tofu and Bok Choy
Mushroom Soup with Sun Dried Tomatoes and Parmesan Cheese
Ham and Root Vegetables
Herby Chicken Soup with Kale and Quinoa
(There’s that Kale again that Mr. Mike picks out!)
Slow Cooker Spit Pea
Cream of Broccoli with Bacon Bits
Mexican Red Bean Soup
Italian Wedding Soup with Turkey Meatballs
Cream of Celery Soup with Pepitas
As I promised, if you don’t find a soup in this collection that makes you want to whip out your soup pot, my fellow food bloggers might have a soup to inspire you!
- Oh She Glows Collection of Vegan Soup Recipes
- Elana’s Pantry Gluten Free Soup Recipes
- A Spicy Perspective Spicy Southwest Pumpkin Soup (on my menu for sure!)
- The Kitchn 25 Healthy Soups
- Eat Yourself Skinny Minestrone Soup
That’s it for my list of healthy and hearty soups. If you have one you’d like to share, be sure and leave a comment! I’m always on the hunt for something new and exciting to serve in a soup bowl.
~Kristi
10 - 1 cup servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cups carrots, slices
- 2 cups celery, slices
- 2 cups yellow squash, slices
- 28 ounces diced tomatoes, including liquid
- 4 clove garlic, minced
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons sage, minced
- 1 tablespoon rosemary, minced
- 32 ounces low sodium vegetable broth
- ¼ teaspoon crushed black pepper
- 2 cups kale, chopped
- 2 cans cannelini beans, rinsed and drained
- 6 cups water
Instructions
- Heat a large soup pot over medium high heat. Add oil and heat until hot.
- Add onion, carrots and celery. Cook, stirring often for 10 minutes.
- Add squash, tomatoes, garlic, pepper, thyme, sage, rosemary and vegetable broth. Reduce heat to medium and simmer for 45 minutes until vegetables are tender.
- Add kale, beans and water. Bring heat back up to medium high and boil for 5 minutes until kale is softened.
Notes
Food energy: 132kcal Weight Watchers PointsPlus 3 Saturated fatty acids: 0.53g Monounsaturated fatty acids: 2.03g Polyunsaturated fatty acids: 0.54g Total fat: 3.09g Calories from fat: 27 Cholesterol: -- Carbohydrate, by difference: 22.08g Total dietary fiber: 5.28g Protein: 5.80g Total lipid (fat): 3.34g Water: 426.99g Ash: 2.77g Total sugars: 5.23g Calcium: 104mg Iron: 2.26mg Magnesium: 53mg Phosphorus: 121mg Potassium: 609mg Sodium: 270mg
2.6http://motherrimmy.com/10_healthy_soup_recipes/Mother Rimmy�s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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