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Cozy up with a bowl of one of these vegetarian soup recipes. These recipes pack at least 15 grams of protein per serving thanks to ingredients like tofu and beans. You can easily make a big batch of these soups to freeze and enjoy at a later date. Recipes like Vegetarian Udon Noodle Soup and Butternut Squash Soup with Avocado & Chickpeas are hearty, warming and delicious.
01of 13Vegetable and Tofu SoupView RecipeTofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it’s anything but in this veggie-packed soup. Source: Diabetic Living Magazine
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Vegetable and Tofu Soup
View Recipe
Tofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it’s anything but in this veggie-packed soup. Source: Diabetic Living Magazine
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Butternut Squash Soup with Avocado & Chickpeas
03of 13Slow-Cooker Vegetable StewView RecipePotatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner. Source: EatingWell Magazine, September 2019
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Slow-Cooker Vegetable Stew
Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner. Source: EatingWell Magazine, September 2019
04of 13Sichuan Ramen Cup of Noodles with Cabbage & TofuView RecipeThe Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet. Source: EatingWell Magazine, Soup Cookbook
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Sichuan Ramen Cup of Noodles with Cabbage & Tofu
The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet. Source: EatingWell Magazine, Soup Cookbook
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Instant Pot Vegetarian Chili
06of 13Slow-Cooker Creamy Lentil Soup Freezer PackView RecipePrep the ingredients for this soup months in advance for a total hands-off meal that’s ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth. Source: EatingWell.com, September 2018
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Slow-Cooker Creamy Lentil Soup Freezer Pack
Prep the ingredients for this soup months in advance for a total hands-off meal that’s ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth. Source: EatingWell.com, September 2018
07of 13Vegetarian Udon Noodle SoupView RecipeThis Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge. Source: Diabetic Living Magazine, Spring 2020
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Vegetarian Udon Noodle Soup
This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge. Source: Diabetic Living Magazine, Spring 2020
08of 13Hearty MinestroneView RecipeThis version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter’s night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor. Source: EatingWell Magazine, Holiday Issue 1996
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Hearty Minestrone
This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter’s night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor. Source: EatingWell Magazine, Holiday Issue 1996
09of 13Instant Pot Lentil SoupView RecipeThis Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish. Source: EatingWell.com, December 2019
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Instant Pot Lentil Soup
This Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish. Source: EatingWell.com, December 2019
10of 13Miso Vegetable SoupView RecipeTofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that’s substantial enough to leave you feeling satisfied. Source: EatingWell Soups Special Issue April 2016
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Miso Vegetable Soup
Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that’s substantial enough to leave you feeling satisfied. Source: EatingWell Soups Special Issue April 2016
11of 13Cauliflower Soup with Smoked GoudaView RecipeThis healthy cauliflower soup recipe gets its great flavor from two smoked ingredients–paprika and Gouda. A hearty serving of crunchy croutons makes it filling. Source: EatingWell Magazine, January/February 2016
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Cauliflower Soup with Smoked Gouda
This healthy cauliflower soup recipe gets its great flavor from two smoked ingredients–paprika and Gouda. A hearty serving of crunchy croutons makes it filling. Source: EatingWell Magazine, January/February 2016
12of 13Easy Vegetarian ChiliView RecipeCanned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit–sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices. Source: EatingWell Magazine, January/February 2017
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Easy Vegetarian Chili
Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit–sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices. Source: EatingWell Magazine, January/February 2017
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Clean-Out-the-Fridge Vegetable Stew
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