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Healthy Diet Vegetable Soup Recipes

Introduction

Soup is a great way to get the daily recommended servings of vegetables. Soups are easy to make, and can be made in large batches, making them perfect for busy weeknights. Vegetable soups are also a great way to get a variety of vegetables in one meal, and can be made with fresh, frozen, or canned vegetables. Here are some healthy diet vegetable soup recipes that are sure to please the whole family.

Vegetarian Split Pea Soup

This vegetarian split pea soup is a hearty and healthy meal. It’s packed with protein and fiber from the split peas, and the vegetables add flavor and texture. It’s a great way to get your daily servings of vegetables, and is sure to be a hit with the entire family.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable broth
• 1 cup dried split peas
• 1 potato, peeled and diced
• 1 cup diced tomatoes
• 1 cup frozen corn
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the oregano, thyme, and bay leaf and cook for 1 minute.
4. Add the vegetable broth, split peas, potato, tomatoes, corn, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the split peas are tender.
5. Remove the bay leaf, then use an immersion blender to blend the soup until it is smooth.
6. Serve hot.

Vegetable Minestrone Soup

This vegetable minestrone soup is a classic Italian soup that is packed with flavor. It’s a great way to get your daily servings of vegetables, and is also a great way to use up leftover vegetables. Serve it with a side of crusty bread for a complete meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 6 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) white beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the oregano, basil, and red pepper flakes and cook for 1 minute.
4. Add the vegetable broth, tomatoes, beans, corn, zucchini, squash, salt, and pepper. Bring to a boil

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