Vegan Chick’n Tortilla Soup is a protein-dense dish that will be a crowd favorite. Made with lentils, black beans, sweet potato and more! You can substitute the vegan chick’n strips for jackfruit or chickpeas. This recipe makes a lot of soup, so it’s perfect for …
Slow Cooker Chickpea Lentil Soup is the perfect way to make a large batch if you’re preparing ahead or have a big group to serve. This dish is light, nutritious, and easy to make! Ingredients Serves: 8 Time: 6 hours, 10 minutes Slow Cooker Chickpea …
Ginger Miso Soup is perfect for the winter time. Whether you have a cold or just want a heartwarming, dressed up broth, this soup is perfect to enjoy as a whole bowl with some fresh rice or as an appetizer. What’s also great about this recipe is that it’s so quick to prepare, not to mention it’s absolutely delicious!
Miso is a fermented food and contains active cultures, which makes it a great source of probiotics. Paired with fresh ginger, this soup is a great soother for an upset stomach or if you’re just feeling a little under the weather.
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Turkish Spiced Potato Vegetable Soup is a hearty and warm soup that is perfect for the winter months. Lightly spiced and rich in nutrients, this recipe is easy to make. Ingredients Serves: 4-5 Time: 45 minutes Turkish Spiced Potato Vegetable Soup *Turkish Spice Blend *Try …
Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and pair well with an otherwise straightforward barley veggie soup. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will have to simmer longer and you may want to add an additional cup of broth as the barely soaks it up.
Ingredients
Serves: 6 Time: 45-50 minutes
Beet & Barley Vegetable Soup
4 medium-large beets
2 carrots, diced
1/2 cup peas, frozen or fresh
1/2 large yellow onion, diced
1 small yellow squash, thinly chopped
2-3 celery stalks, diced
1 cup quick pearl barley
6 cups vegetable broth
1/2 tsp dried oregano
2 bay leaves
1/4 tsp dried sage
1/4 tsp dried thyme
1/2 tsp black pepper
Directions
In a stovetop pot, add enough water to cover the beets. Place on the stove and bring the beets to a boil, boiling for about 20 minutes or until they’ve softened.
Meanwhile, prepare the remaining vegetables for your soup.
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Curry Cabbage Soup is absolutely heart-warming and perfect during those last remaining weeks of winter. Cozy up with a cup or bowl of this deliciously creamy soup. You can elect to leave out the chickpeas if desired, and you may serve this soup over rice …
Miso Split Pea Soup is light in flavor but filling and warming during the winter months. Make this big batch of soup for the week or store your leftovers in the freezer. Split peas are a great source of plant-based protein, they are low in …
Rosemary & Kale Navy Bean Soup, a simple recipe that doesn’t skip on flavor and nutrition. This dish is perfect if you don’t have the time to put much effort in to dinner, but still want a satisfying meal. Serve this soup with croutons or crackers if desired and store leftovers in the freezer for up to 3 months.
Ingredients
Serves: 6 Time: 45 minutes
Rosemary & Kale Navy Bean Soup
2 cans or 2 cups soaked navy beans
6 cups vegetable broth
1/2 yellow onion, diced
4 celery stalks, diced
1-2 large carrots, diced
4 garlic cloves, minced
1 Tbs minced rosemary
Salt and pepper to taste
Olive oil
2 cups kale, rinsed & stems removed
Directions
Begin by preparing your vegetables.
In a large stovetop pot on medium high heat, add about 1 Tbs olive oil.
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Black Bean Quinoa Soup with vegetables, protein, and healthy grain. A delicious & nutrient-packed dish all in one pot for an easy dinner fix with simple ingredients. Ingredients Serves: 4-5 Time: 45 minutes Black Bean Quinoa Soup 1 15 oz. can black beans, drained & …