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!

Ingredients

• 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

Instructions

1. Heat oil in a large stockpot over medium-high heat.

2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce the heat to medium-low; cook, stirring occasionally, for 10 minutes.

5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

6. 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.

Ingredients

• 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)

Instructions

1. Cook pasta according to package directions until al dente; drain. Cool.

2. Heat medium nonstick skillet, lightly coated with spray, over medium heat.

3. Add chicken; cook, stirring frequently, for 6 to 8 minutes or until cooked through. Set aside.

4. 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.

5. 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.

6. 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!