Want to Warm Up With Some Healthy Soup Recipes?
Let’s warm up with some healthy soups! I love paring up a healthy soup with a salad for dinner. Even better is that we can use our crockpots to cook these soups and come home to dinner ready to go!
Here is a healthy hearty veggie soup! Got some other fresh vegetables in the fridge at home? Feel free to substitute! Celery, asparagus, and green beans, for example, all make great additions!
1 tbsp olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 cloves garlic, chopped
1 cup white corn kernels
1 (14.5 oz) can diced tomatoes, no salt added
3 cups low-sodium organic vegetable broth
1 tsp dried ground thyme
2 bay leaves
1 cup broccoli florets (or cauliflower florets)
2 medium red or white potatoes, cut into ¾ - inch cubes
1 medium yellow squash, cut into ¾ - inch cubes
1 cup medium zucchini, cut into ¾ - inch cubes
Heat oil in a large stockpot over medium-high heat.
Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce the heat to medium-low; cook, stirring occasionally, for 10 minutes.
Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.
Throw in the crockpot to keep warm and have your dinner ready whenever you want it!
Want another recipe? OKay great! This one is from our Beachbody nutrition blog:
For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek avgolemono soup (meaning “egg-lemon”).Who doesn't love a simple, creamy soup base made by whisking eggs, lemon, and broth together. Our healthy version has 231 calories and 32 grams of protein per serving.
¾ cup dry whole-wheat penne (1½ oz.)
Nonstick cooking spray
1 lb. raw chicken breast, boneless, skinless, cut into bite-sized pieces
3 large eggs
6-8 Tbsp. fresh lemon juice, divided use
4 cups low-sodium, organic chicken broth, hot
1 cup fresh spinach, chopped
sea salt and ground black pepper (to taste; optional)
Cook pasta according to package directions until al dente; drain. Cool.
Heat medium nonstick skillet, lightly coated with spray, over medium heat.
Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.
Whisk together eggs and 6 Tbsp. lemon juice in a large bowl. Slowly add broth, whisking constantly, until outside of bowl feels warm to the touch.
Transfer egg mixture to medium saucepan. Add chicken, spinach, pasta, and any remaining broth; cook, over medium heat, stirring frequently, for 1 to 2 minutes.
Season with salt and pepper if desired; add remaining 3 Tbsp. lemon juice to taste if desired. Serve immediately.
Container Equivalents 1 Red 1 Yellow
2B Mindset Plate It! A great protein and FFC as part of lunch
I hope you enjoy these while they warm you up!