\nCreamy Chicken and Quinoa Soup Recipe<\/p>\n
As any fitness enthusiast knows, incorporating adequate amounts of protein into your diet is crucial for muscle growth and recovery. One often overlooked way to boost your protein intake is through a warm, comforting bowl of soup. The beauty of high-protein soups lies in their versatility – they can be enjoyed as a meal or a snack, and can even double as a post-workout treat.<\/p>\n
From creamy chicken and quinoa soups to spicy black bean and turkey soups, we’ve got you covered with these 20 delicious high protein soup recipes. Whether you’re looking for a quick and easy option or something more complex, there’s something on this list for everyone. So grab your spoon and let’s dive in!<\/p>\n
\nCreamy Chicken and Quinoa Soup Recipe<\/p>\n
Warm up with this comforting and nutritious soup, packed with protein-rich chicken, fiber-filled quinoa, and a hint of creaminess.<\/p>\n
Ingredients:<\/p>\n
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
\n– 2 cups mixed veggies (bell peppers, carrots, zucchini)
\n– 1 cup quinoa, rinsed and drained
\n– 4 cups low-sodium chicken broth
\n– 1\/2 cup heavy cream or half-and-half
\n– 2 tbsp olive oil
\n– Salt and pepper, to taste
\n– Fresh parsley or thyme, for garnish (optional)<\/p>\n
Instructions:<\/p>\n
1. In a large pot, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-7 minutes.
\n2. Add the mixed veggies, quinoa, and chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the quinoa is tender.
\n3. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
\n4. Serve hot, garnished with fresh parsley or thyme if desired.<\/p>\n
Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless turkey breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion, garlic, and red bell pepper in a little oil until tender. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic in a little water until softened. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, saut\u00e9 the chicken, onion, and garlic in a little bit of oil until the chicken is cooked through. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound lean beef stew meat Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, brown the beef over medium-high heat, breaking it up with a spoon as it cooks. Cooking Time:<\/strong> 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried cannellini beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium-high. Add the onion and cook until translucent, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups chicken or vegetable broth Instructions:<\/strong><\/p>\n 1. In a large pot, heat the oil over medium heat. Add the garlic and ginger; cook for 1 minute. Cooking Time:<\/strong> 15-20 minutes<\/p>\n This aromatic soup combines the creamy richness of coconut milk with the warmth of Thai red curry paste, served over tender chicken and vegetables.<\/p>\n Ingredients:<\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/p>\n 1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (15 oz) chickpeas, drained and rinsed Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion, garlic, and red bell pepper in a little water until tender. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless turkey breast or thighs Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pot over medium-high heat. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Cooking Time:<\/strong> Approximately 45-50 minutes<\/p>\n Summary: A hearty and flavorful soup that combines shredded chicken, tortillas, and spices for a comforting meal.<\/p>\n Ingredients:<\/p>\n – 1 pound boneless, skinless chicken breast or thighs, cooked and shredded Instructions:<\/p>\n 1. In a large pot, combine broth, diced tomatoes, onion, cilantro, cumin, paprika, salt, and pepper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked chicken breast Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine chicken breast, pumpkin puree, peanut butter, honey, cinnamon, nutmeg, and salt. Cooking Time:<\/strong> 10-15 minutes (including blending and heating)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (14 oz) salmon, drained and flaked Instructions:<\/strong><\/p>\n 1. In a large pot, combine salmon, edamame, miso paste, chicken broth, water, soy sauce, and ginger. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa Instructions:<\/strong><\/p>\n 1. Rinse quinoa in a fine-mesh strainer and drain well. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried split green peas Instructions:<\/strong><\/p>\n 1. Rinse the split peas and pick out any debris or stones. Cooking Time:<\/strong> About 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon olive oil Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower, broken into florets Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Toss cauliflower with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender. Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups broccoli florets Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic in olive oil until softened. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium-high heat. Add garlic and saut\u00e9 until fragrant, about 30 seconds. Cooking Time:<\/strong> About 25-30 minutes<\/p>\n Get ready to fuel your muscles with these 20 delicious high protein soups! From creamy chicken and quinoa soup to spicy black bean and turkey soup, lentil and spinach power soup to peanut butter pumpkin protein soup, there’s something for everyone. Whether you’re looking for a post-workout snack or just want a healthy and satisfying meal, these recipes are sure to hit the spot. So go ahead and give your taste buds (and muscles) a treat!<\/p>\n","protected":false},"excerpt":{"rendered":" As any fitness enthusiast knows, incorporating adequate amounts of protein into your diet is crucial for muscle growth and recovery. One often overlooked way to boost your protein intake is through a warm, comforting bowl of soup. The beauty of high-protein soups lies in their versatility – they can be enjoyed as a meal or … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":27022,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-27139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/27139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=27139"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/27139\/revisions"}],"predecessor-version":[{"id":27140,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/27139\/revisions\/27140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/27022"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=27139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=27139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=27139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Spicy Black Bean and Turkey Soup<\/h2>\n
\nThis hearty soup is a flavorful blend of spicy black beans, tender turkey, and aromatic spices. Perfect for a chilly day or a quick lunch, it’s sure to warm your belly and soul.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 can diced tomatoes
\n– 4 cups chicken broth
\n– 1 tsp cumin
\n– 1\/2 tsp smoked paprika
\n– 1\/4 tsp cayenne pepper (adjust to taste)
\n– Salt and pepper, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add the turkey and cook until browned, breaking into small pieces as it cooks.
\n3. Add the black beans, diced tomatoes, chicken broth, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
\n4. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.<\/p>\nLentil and Spinach Power Soup<\/h2>\n
\nThis hearty soup is a nutritional powerhouse, packed with protein-rich lentils, nutrient-dense spinach, and a boost of vitamins from the garlic and lemon. Perfect for a quick and satisfying lunch or dinner.<\/p>\n
\n– 2 cups vegetable broth
\n– 1 small onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup fresh spinach leaves
\n– 1\/2 teaspoon ground cumin
\n– Salt and pepper, to taste
\n– 1 tablespoon freshly squeezed lemon juice<\/p>\n
\n2. Add the lentils, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
\n3. Stir in the spinach and lemon juice. Simmer for an additional 5-7 minutes, or until the spinach has wilted.
\n4. Serve hot, garnished with a sprinkle of paprika if desired.<\/p>\nGreek Yogurt Chicken Noodle Soup<\/h2>\n
\nA comforting and creamy soup perfect for a chilly day or when you need a warm hug in a bowl.<\/p>\n
\n– 4 cups chicken broth
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 8 oz egg noodles
\n– 1 cup Greek yogurt
\n– 1 tsp dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chicken broth, bring to a boil, then reduce heat and simmer for 10-12 minutes.
\n3. Cook the egg noodles according to package instructions. Drain and set aside.
\n4. Stir in the Greek yogurt, thyme, salt, and pepper into the soup until smooth.
\n5. Add the cooked noodles to the pot and stir to combine.
\n6. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nBeef and Barley Protein-Packed Soup<\/h2>\n
\nNourish your body with this protein-packed soup made with tender beef, wholesome barley, and a blend of vegetables. Perfect for a cold winter’s day or a quick weeknight dinner.<\/p>\n
\n– 2 cups beef broth
\n– 1 cup pearl barley
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 2 medium carrots, peeled and sliced
\n– 2 stalks celery, sliced
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender.
\n3. Add the barley, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until the barley is tender.
\n4. Season with additional salt and pepper if needed.<\/p>\nWhite Bean and Kale Soup with Sausage<\/h2>\n
\nThis comforting soup is a perfect blend of creamy white beans, earthy kale, and savory sausage. Serve with crusty bread for a satisfying meal.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 4 garlic cloves, minced
\n– 1 pound sweet Italian sausage, casings removed
\n– 2 cups chicken broth
\n– 2 cups kale leaves (curly or lacinato), stems removed and discarded, leaves torn
\n– Salt and pepper, to taste
\n– Optional: 1 tablespoon chopped fresh parsley, for garnish<\/p>\n
\n2. Add the garlic and sausage; cook, breaking up the sausage with a spoon, until browned, about 7-8 minutes.
\n3. Add the soaked white beans, chicken broth, and torn kale leaves. Season with salt and pepper.
\n4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
\n5. Serve hot, garnished with parsley if desired.<\/p>\nEgg Drop Soup with Tofu and Spinach<\/h2>\n
\nA comforting and nutritious twist on the classic Chinese soup, this recipe combines the velvety texture of eggs, the creaminess of tofu, and the nutritional boost of spinach.<\/p>\n
\n– 1\/2 cup firm tofu, drained and cubed
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 2 cups fresh spinach leaves
\n– 2 large eggs
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Add the broth, tofu, and spinach. Bring to a simmer.
\n3. Crack in the eggs, stirring gently to create thin strands.
\n4. Cook for an additional 5-7 minutes or until the soup has thickened slightly.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped scallions if desired.<\/p>\nThai Coconut Curry Chicken Soup<\/h2>\n
\nThai Coconut Curry Chicken Soup Recipe<\/p>\n
\n– 2 medium onions, diced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 2 tablespoons Thai red curry paste
\n– 1 can (14 oz) coconut milk
\n– 4 cups chicken broth
\n– 1 teaspoon fish sauce (optional)
\n– 1\/2 cup sliced bell peppers
\n– 1\/2 cup sliced carrots
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
\n3. Add the onions, garlic, and ginger to the pot; cook until softened, about 3-4 minutes.
\n4. Stir in the curry paste and cook for an additional minute.
\n5. Add the coconut milk, chicken broth, fish sauce (if using), bell peppers, and carrots to the pot.
\n6. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
\n7. Return the chicken to the pot; season with salt and pepper to taste.
\n8. Serve hot, garnished with fresh cilantro leaves.<\/p>\nHigh-Protein Minestrone with Chickpeas<\/h2>\n
\nA hearty and nutritious soup that combines the comfort of traditional minestrone with a boost of protein from chickpeas. Perfect for a quick and satisfying lunch or dinner.<\/p>\n
\n– 1 can (14.5 oz) diced tomatoes
\n– 4 cups vegetable broth
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, chopped
\n– 1 can (6 oz) kidney beans, drained and rinsed
\n– 1 teaspoon dried oregano
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Add the chickpeas, diced tomatoes, vegetable broth, kidney beans, oregano, salt, and pepper. Stir to combine.
\n3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
\n4. Serve hot, topped with grated Parmesan cheese if desired.<\/p>\nTurkey and Brown Rice Vegetable Soup<\/h2>\n
\nThis hearty soup is a perfect blend of flavors and textures, featuring tender turkey, nutty brown rice, and an array of colorful vegetables. Enjoy a warm and satisfying bowl on a chilly day.<\/p>\n
\n– 2 cups mixed vegetables (carrots, celery, potatoes, green beans)
\n– 2 cups chicken broth
\n– 1 cup cooked brown rice
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. Add the turkey and cook until browned, about 5 minutes. Remove from pot.
\n3. Add the onion and garlic; cook until softened, about 3-4 minutes.
\n4. Add the mixed vegetables, chicken broth, cooked turkey, brown rice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
\n5. Serve hot and enjoy!<\/p>\nMoroccan Lentil and Chickpea Soup<\/h2>\n
\nThis hearty soup combines the comforting warmth of lentils and chickpeas with the vibrant spices of Morocco, perfect for a cozy evening meal or a nourishing pick-me-up.<\/p>\n
\n– 2 cups water
\n– 1 can chickpeas (14.5 oz), drained and rinsed
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon cayenne pepper
\n– Salt and pepper, to taste
\n– Fresh parsley or cilantro, for garnish (optional)<\/p>\n
\n2. Add chickpeas, onion, garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Season with salt and pepper to taste.
\n3. Simmer for an additional 10-15 minutes, stirring occasionally.
\n4. Serve hot, garnished with parsley or cilantro if desired.<\/p>\nMexican Shredded Chicken Tortilla Soup<\/h2>\n
\nMexican Shredded Chicken Tortilla Soup Recipe<\/p>\n
\n– 2 cups vegetable broth
\n– 1 can (14.5 oz) diced tomatoes, drained
\n– 1\/2 cup chopped onion
\n– 1\/4 cup chopped fresh cilantro
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 6-8 corn tortillas, cut into small pieces<\/p>\n
\n2. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes.
\n3. Add the shredded chicken and tortilla pieces to the soup.
\n4. Simmer for an additional 5-7 minutes or until the tortillas are softened.
\n5. Serve hot and garnish with lime wedges, if desired.<\/p>\nPeanut Butter Pumpkin Protein Soup<\/h2>\n
\nWarm up with a creamy and nutritious soup that combines the flavors of peanut butter, pumpkin, and protein-rich ingredients. This recipe is perfect for a chilly fall or winter day when you need a comforting and healthy meal.<\/p>\n
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup creamy natural peanut butter
\n– 1 tablespoon honey
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsweetened almond milk
\n– 1 scoop vanilla protein powder
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Blend until smooth and creamy.
\n3. Add almond milk and protein powder; blend until well combined.
\n4. Heat the soup over low heat for 5-7 minutes, stirring occasionally, or serve chilled.
\n5. Garnish with fresh cilantro leaves, if desired.<\/p>\nSalmon and Edamame Miso Soup<\/h2>\n
\nWarm up with this flavorful and nutritious soup that combines the richness of salmon, the sweetness of edamame, and the savory depth of miso. Perfect for a quick weeknight dinner or a comforting meal on a chilly day.<\/p>\n
\n– 1 cup edamame, shelled and cooked
\n– 2 tablespoons white miso paste
\n– 4 cups low-sodium chicken broth
\n– 1\/2 cup water
\n– 1 tablespoon soy sauce
\n– 1 teaspoon grated ginger
\n– Salt and pepper to taste<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Reduce heat to low and let cook for 10 minutes or until heated through.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with sliced green onions if desired.<\/p>\nQuinoa and Chicken Vegetable Soup<\/h2>\n
\nThis hearty soup is a perfect blend of protein-rich quinoa, flavorful chicken, and nutrient-dense vegetables, making it a great meal for any time of the year. With its comforting aroma and delicious taste, this recipe is sure to become a favorite.<\/p>\n
\n– 2 boneless, skinless chicken breast or thighs
\n– 4 cups mixed vegetables (carrots, celery, potatoes, zucchini)
\n– 4 cups low-sodium chicken broth
\n– 1 tablespoon olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
\n3. Add onion and garlic; cook until softened, about 3 minutes.
\n4. Add mixed vegetables, chicken broth, and quinoa. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the quinoa is tender.
\n5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.<\/p>\nSplit Pea and Ham Bone Soup<\/h2>\n
\nWarm up with this comforting and nutritious soup made with split peas, ham bone, and aromatic spices. This recipe is perfect for a cozy dinner or a quick lunch.<\/p>\n
\n– 2 cups water
\n– 1 smoked ham bone (about 4-6 inches long)
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste<\/p>\n
\n2. In a large pot, combine the peas, water, ham bone, onion, garlic, and cumin.
\n3. Bring to a boil, then reduce heat to low and simmer for 1 hour.
\n4. Remove the ham bone and chop into small pieces. Return the ham to the soup.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nHigh-Protein Mushroom and Barley Soup<\/h2>\n
\nThis hearty soup is a perfect blend of earthy mushrooms, nutty barley, and savory vegetables, packed with protein to fuel your active lifestyle.<\/p>\n
\n– 1 medium onion, diced
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
\n– 2 cloves garlic, minced
\n– 1 cup cooked barley
\n– 4 cups vegetable broth, low-sodium
\n– 1\/2 cup plain Greek yogurt
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
\n3. Stir in barley, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until barley is tender.
\n4. Stir in Greek yogurt and season with salt and pepper to taste.
\n5. Serve hot, garnished with parsley if desired.<\/p>\nBuffalo Chicken and Cauliflower Soup<\/h2>\n
\nThis creamy soup combines the flavors of buffalo chicken with the crunch of roasted cauliflower, all in a spicy and savory broth. Perfect for a chilly day or as a unique appetizer.<\/p>\n
\n– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
\n– 2 tbsp buffalo wing sauce
\n– 1 onion, chopped
\n– 3 cloves of garlic, minced
\n– 1 tsp paprika
\n– 1\/2 cup heavy cream
\n– 4 cups chicken broth
\n– Salt and pepper to taste
\n– Optional: crumbled blue cheese for serving<\/p>\n
\n2. In a large pot, saut\u00e9 onion and garlic in 1 tbsp olive oil until softened. Add chicken and cook until browned.
\n3. Add buffalo wing sauce, paprika, and roasted cauliflower to the pot. Stir to combine.
\n4. Pour in chicken broth and bring to a simmer. Reduce heat and let soup simmer for 15-20 minutes or until heated through.
\n5. Stir in heavy cream and season with salt and pepper to taste.<\/p>\nCreamy Broccoli and Cheddar Protein Soup<\/h2>\n
\nA nutritious and flavorful soup that combines the goodness of broccoli, cheddar cheese, and protein-rich Greek yogurt. This comforting soup is perfect for a quick lunch or dinner.<\/p>\n
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup chicken broth
\n– 1\/2 cup water
\n– 1 tablespoon olive oil
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 cup Greek yogurt
\n– 1\/2 cup cheddar cheese, shredded<\/p>\n
\n2. Add broccoli, chicken broth, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
\n3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
\n4. Stir in Greek yogurt and cheddar cheese until well combined.
\n5. Serve hot and enjoy!<\/p>\nGarlic Shrimp and White Bean Soup<\/h2>\n
\nSavor the flavors of the Mediterranean with this hearty and aromatic soup, featuring succulent shrimp, creamy white beans, and a hint of garlic.<\/p>\n
\n– 2 tablespoons olive oil
\n– 3 cloves garlic, minced
\n– 1 can (15 ounces) cannellini beans, drained and rinsed
\n– 4 cups chicken broth
\n– 1\/2 cup white wine (optional)
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (for garnish)<\/p>\n
\n2. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
\n3. Remove shrimp from pot and set aside. Reduce heat to medium.
\n4. Add cannellini beans, chicken broth, white wine (if using), and thyme. Bring to a simmer.
\n5. Return shrimp to pot and cook until soup has thickened slightly, about 10-12 minutes.
\n6. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.<\/p>\nSummary<\/h2>\n