Are you ready for a warm hug in a bowl? This high-protein vegetable soup recipe for comfort food is just the answer for chilly evenings when you crave something nourishing yet simple. I remember when my son, Leo, took a big spoonful of my first attempt at vegetable soup and exclaimed, “This tastes like love!” Together, we’ll explore how to whip up this hearty dish that’s perfect for any night.
Table of Contents
Why You’ll Love It
- Rich, comforting flavors that make every bowl delightful.
- Quick to prepare, this is the ultimate vegetarian comfort food, easy enough for any cook.
- Versatile for meal planning, allowing you to customize with your favorite veggies.
- This high-protein vegetable soup recipe ensures you feel satisfied and happy.
Pure Comfort
This soup reminds me of cozy family dinners, where we gathered around the table, sharing stories and laughter. Each spoonful brings the warmth of home, making it perfect for those special occasions or just a quiet night in.
What You Need
- – 1 tablespoon olive oil
- – 1 large onion, diced
- – 3 cloves garlic, minced
- – 2 carrots, sliced
- – 2 celery stalks, sliced
- – 1 red bell pepper, diced
- – 1 zucchini, diced
- – 1 cup green beans, chopped
- – 6 cups vegetable broth (or chicken for a non-vegetarian option)
- – 1 can (15 oz) chickpeas, drained (for high protein)
- – 1 teaspoon thyme
- – Salt and pepper to taste
These key ingredients contribute to the heartiness of the soup. You can also swap chickpeas for lentils if you prefer a different protein source or use whatever seasonal vegetables you have on hand!
Time to Cook
Prep Time: 15 minutes, Cook Time: 30 minutes, Total Time: 45 minutes, Difficulty: Easy, Make-Ahead: Yes, it keeps well!
Steps to Make It
- Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and garlic, sautéing until fragrant and the onion is translucent.
- Add the sliced carrots and celery to the pot. Cook for about 5 minutes until they begin to soften.
- Stir in the red bell pepper, zucchini, and green beans. Cook for another 5 minutes as the veggies mingle.
- Pour in the vegetable broth and bring to a gentle boil. Season with thyme, salt, and pepper. This is the part where your kitchen starts to feel cozy.
- Lower the heat and add the chickpeas. Let everything simmer for 20 minutes to allow the flavors to blend beautifully. Don’t be surprised if your family starts gathering, lured by that delicious scent!
- Check your veggies—don’t overcook them! They should be tender yet retain a little crunch. Once perfect, remove from heat.
Make It Perfect
- Be careful not to overcook your vegetables; they should still have a bit of bite to them.
- If your soup is too thick, feel free to add a bit more broth until you reach your desired consistency.
- Taste before serving! Adjust the seasoning to suit your palate—everyone loves a little personalization.
Mix It Up
If you’re in the mood for a kick, add some red pepper flakes! For a lighter soup, use water instead of broth, and for a festive touch, throw in some chopped kale or spinach just before serving.
Perfect Partners
This hearty soup pairs wonderfully with warm, crusty bread or a fresh salad. For beverages, a light white wine or herbal tea can complement the meal nicely. It’s also great for meal prep—munch on it for lunch all week long!
💡For more recipes, follow me on Facebook and Pinterest.
FAQs
- Can I make this ahead? Absolutely! It tastes even better the next day once the flavors meld.
- How to store leftovers? Store in an airtight container in the fridge for up to 4 days.
- Can I freeze it? Yes, just make sure to cool it completely before freezing. It keeps well for up to 3 months!
- What ingredient substitutions work? Use any seasonal vegetables you prefer, and you can swap chickpeas for any canned beans.
Conclusion
This high-protein vegetable soup recipe is all about comfort, flavor, and ease, making it a must-try for busy weeknights. I hope you enjoy making it as much as I do—let me know how yours turns out!
High-Protein Vegetable Soup
Equipment
- Large Pot
- Wooden Spoon
- Cutting Board
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup green beans chopped
- 6 cups vegetable broth or chicken broth
- 1 can (15 oz) chickpeas drained
- 1 tsp thyme
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until fragrant and translucent.
- Add carrots and celery. Cook for about 5 minutes until slightly softened.
- Stir in red bell pepper, zucchini, and green beans. Cook for another 5 minutes.
- Pour in vegetable broth. Add thyme, salt, and pepper. Bring to a gentle boil.
- Lower heat and stir in chickpeas. Simmer for 20 minutes to blend flavors.
- Check vegetables for doneness. They should be tender but not mushy. Remove from heat and serve warm.