Description
This High-Protein Vegetable Soup is packed with hearty beans, lentils, and fresh veggies simmered in a flavorful broth. A healthy and filling meal that’s perfect for meal prep, weight loss goals, or a cozy family dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup broccoli florets
- 1 cup spinach or kale, chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup dry lentils (green or brown), rinsed
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened.
- Stir in zucchini, broccoli, and spinach or kale.
- Add chickpeas, kidney beans, lentils, diced tomatoes, and vegetable broth.
- Season with oregano, basil, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
This soup is naturally high in plant-based protein and fiber. Perfect for vegans and vegetarians, but you can add shredded chicken or turkey for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg
Keywords: high protein vegetable soup, healthy soup, vegan protein soup, plant-based comfort food