19 Delicious High Protein Soups Recipes Nutritious

Mmm, there’s nothing quite like a warm, hearty bowl of soup to nourish your body and soul—especially when it’s packed with protein to keep you full and energized. Whether you’re craving something creamy, chunky, or bursting with veggies, our roundup of 19 delicious high-protein soups has got you covered. Dive in and discover your next favorite meal that’s as nutritious as it is comforting!

Creamy Chicken and Quinoa Soup

Sometimes, all you need is a bowl of something warm and comforting to turn your day around. That’s exactly what this Creamy Chicken and Quinoa Soup does for me, especially on those chilly evenings when I’m craving something hearty yet healthy.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked quinoa, rinsed
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 cup fresh spinach, roughly chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Add the chicken pieces, cooking until they’re no longer pink on the outside, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Stir in the rinsed quinoa, chicken broth, heavy cream, black pepper, and sea salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the quinoa is tender and the chicken is cooked through. Tip: Stir occasionally to prevent sticking.
6. Add the fresh spinach, stirring until just wilted, about 2 minutes. Tip: For extra flavor, add a squeeze of lemon juice before serving.

Mmm, the soup is luxuriously creamy with a delightful texture from the quinoa and tender chicken. Serve it with a sprinkle of grated Parmesan and a side of crusty bread for the ultimate comfort meal.

Lentil and Spinach Soup

Hearty and wholesome, this Lentil and Spinach Soup has become my go-to comfort food during chilly evenings. There’s something incredibly satisfying about the way the lentils meld with the vibrant spinach, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups fresh baby spinach leaves
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the lentils, vegetable broth, bay leaf, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes. Tip: Stir occasionally to prevent sticking.
5. Remove the bay leaf. Stir in the spinach and cook until just wilted, about 2 minutes. Tip: Adding the spinach last preserves its vibrant color and nutrients.
6. Season with salt, pepper, and lemon juice to taste. Tip: The lemon juice brightens the flavors beautifully.

The soup boasts a velvety texture with a smoky depth from the paprika, while the spinach adds a fresh contrast. Serve it with a drizzle of olive oil and a slice of crusty bread for a complete meal.

Beef and Barley Soup

Nothing warms the soul quite like a hearty bowl of Beef and Barley Soup, especially on those chilly evenings when all you crave is comfort in a spoon. I remember my grandmother simmering a pot on the stove, the aroma filling every corner of the house, promising a meal that was both nourishing and deeply satisfying.

Ingredients

• 1.5 lbs of chuck beef, cut into 1-inch cubes
• 1 cup of pearl barley, rinsed
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 2 carrots, peeled and chopped into half-moons
• 2 celery stalks, diced
• 6 cups of beef broth, preferably homemade
• 1 bay leaf
• 1 tsp of finely ground black pepper
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes, searing on all sides until deeply browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Lower the heat to medium, add the onion, garlic, carrots, and celery, sautéing until the vegetables soften, about 5 minutes.
4. Stir in the barley, beef broth, bay leaf, and black pepper, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the beef is fork-tender. Tip: Stir occasionally to prevent sticking.
6. Remove the bay leaf, season with salt as needed, and let the soup rest for 5 minutes before serving. Tip: The soup thickens upon standing; add a splash of broth if you prefer a thinner consistency.

This soup boasts a velvety texture with the barley adding a pleasant chewiness, while the beef melts in your mouth. Try serving it with a crusty loaf of bread for dipping, or top with a sprinkle of fresh parsley for a pop of color and freshness.

Turkey and White Bean Soup

Just last week, as the summer evenings began to hint at the cooler days ahead, I found myself craving something hearty yet not too heavy. That’s when I remembered my grandmother’s Turkey and White Bean Soup, a dish that perfectly bridges the gap between seasons with its comforting warmth and light, nutritious profile.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 pound ground turkey, preferably dark meat for more flavor
• 4 cups low-sodium chicken broth, simmered to perfection
• 2 cans (15 oz each) creamy white beans, drained and rinsed
• 1 teaspoon smoked paprika, for a subtle depth
• 1/2 teaspoon finely ground black pepper
• 1/2 cup fresh parsley, chopped for a bright finish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Pour in the chicken broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes to meld flavors.
6. Add the white beans, smoked paprika, and black pepper, simmering for another 5 minutes until the beans are heated through.
7. Stir in the fresh parsley just before serving to preserve its vibrant color and flavor.

Combining the earthy beans with the savory turkey creates a soup that’s both satisfying and light. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Spicy Black Bean Soup

Many chilly evenings have led me to perfect this Spicy Black Bean Soup, a dish that warms you from the inside out with its deep, smoky flavors and just the right kick of heat. It’s my go-to when I need something hearty yet simple, and I love how the spices meld together after a slow simmer.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 4 cups cooked black beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic, bell pepper, and jalapeño, cooking for another 3 minutes until softened.
4. Sprinkle in the cumin, smoked paprika, and cayenne pepper, stirring constantly for 1 minute to toast the spices.
5. Add the black beans and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
7. Using an immersion blender, partially puree the soup until it reaches your desired consistency. Tip: For a chunkier soup, blend less.
8. Stir in the cilantro and lime juice, then season with salt to taste. Tip: The lime juice brightens the flavors, so don’t skip it!
9. Simmer uncovered for an additional 5 minutes. Tip: This step helps the soup thicken slightly.

Brimming with bold flavors, this soup has a creamy texture with just the right amount of spice. Serve it with a dollop of sour cream and a side of crusty bread for dipping, or top with avocado slices for a creamy contrast.

Chickpea and Kale Soup

Every time the weather starts to turn, I find myself craving a bowl of something warm and nourishing. That’s how this Chickpea and Kale Soup came to be a staple in my kitchen—it’s hearty, healthy, and packed with flavors that seem to hug you from the inside out.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Pour in the vegetable broth and bring the mixture to a gentle boil.
5. Add the chickpeas and reduce the heat to simmer, uncovered, for 15 minutes to allow the flavors to meld.
6. Stir in the kale leaves and cook until just wilted, about 3 minutes.
7. Season with sea salt and black pepper, then finish with a splash of fresh lemon juice for brightness.

For a creamy texture, blend half of the soup before adding the kale. This soup pairs beautifully with a slice of crusty bread for dipping. Freshly grated Parmesan on top adds a savory depth that’s hard to resist.

Salmon and Sweet Potato Soup

Oh, the comfort of a warm bowl of soup on a chilly evening is unmatched, and this Salmon and Sweet Potato Soup is my latest obsession. It’s a hearty, flavorful dish that brings together the richness of salmon with the natural sweetness of potatoes, creating a perfect balance that’s both nourishing and satisfying.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 1-inch chunks
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup full-fat coconut milk
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh dill, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the diced sweet potatoes, cooking for another 5 minutes to slightly soften.
4. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to a simmer for 15 minutes, or until the sweet potatoes are tender.
5. Gently add the salmon chunks to the pot, ensuring they are submerged in the liquid, and cook for 5 minutes, or until the salmon is opaque and flakes easily with a fork.
6. Stir in the coconut milk, black pepper, and sea salt, heating through for another 2 minutes.
7. Remove from heat and sprinkle with fresh dill before serving.

Now, this soup is a delightful harmony of textures—creamy from the coconut milk, tender chunks of salmon, and the slight firmness of sweet potatoes. The flavors are rich yet balanced, with a hint of sweetness that makes it irresistibly comforting. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that’s both elegant and utterly satisfying.

Tofu and Bok Choy Soup

Every time I feel a chill in the air or just need a comforting bowl of something warm, my mind goes straight to this Tofu and Bok Choy Soup. It’s a dish that’s both simple to make and deeply satisfying, with a clear broth that’s light yet flavorful, and packed with nutritious greens and protein-rich tofu.

Ingredients

• 1 tablespoon of fragrant sesame oil
• 3 cloves of garlic, minced to release their pungent aroma
• 1 inch of fresh ginger, peeled and thinly sliced for a spicy kick
• 4 cups of rich vegetable broth
• 1 tablespoon of soy sauce, for that umami depth
• 14 ounces of firm tofu, cut into bite-sized cubes
• 2 heads of baby bok choy, leaves separated and washed thoroughly
• 2 green onions, thinly sliced for a fresh garnish

Instructions

1. Heat the sesame oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and sliced ginger, sautéing until fragrant, about 30 seconds, being careful not to burn them.
3. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil over high heat.
4. Reduce the heat to medium-low and add the tofu cubes, simmering for 5 minutes to allow the tofu to absorb the flavors.
5. Tip: For an extra flavor boost, let the soup sit for 10 minutes off the heat before serving; the tofu will soak up even more of the broth.
6. Add the bok choy leaves, cooking just until they wilt and turn bright green, about 2 minutes.
7. Tip: Overcooking the bok choy will make it lose its vibrant color and crisp texture, so keep an eye on it.
8. Ladle the soup into bowls and garnish with sliced green onions.
9. Tip: A drizzle of chili oil on top can add a nice heat for those who like it spicy.

Just like that, you’ve got a soup that’s as pleasing to the eye as it is to the palate. The tofu is wonderfully soft yet holds its shape, while the bok choy adds a slight crunch. Serve it with a side of steamed rice for a more filling meal, or enjoy it as is for a light yet satisfying dinner.

Shrimp and Corn Chowder

Last weekend, I found myself craving something comforting yet light, perfect for those warm summer evenings that still carry a hint of cool breeze. That’s when I decided to whip up a batch of this creamy Shrimp and Corn Chowder, a dish that reminds me of seaside dinners and family gatherings.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 4 ears sweet corn, kernels cut off the cob
• 2 cups rich chicken stock
• 1 cup heavy cream, velvety and smooth
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced to release their aroma
• 2 tbsp unsalted butter, for a rich base
• 1 tbsp all-purpose flour, to thicken the chowder
• 1 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped for a bright finish

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the finely diced yellow onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
5. Gradually whisk in the chicken stock, ensuring no lumps form, then bring to a gentle simmer.
6. Add the sweet corn kernels and heavy cream, stirring to combine, and let the mixture simmer for 10 minutes to thicken slightly.
7. Season the chowder with salt and freshly ground black pepper, adjusting to your liking.
8. Gently fold in the plump shrimp, cooking until they turn pink and opaque, about 3-4 minutes.
9. Remove from heat and stir in the chopped fresh parsley for a pop of color and freshness.

As you ladle this chowder into bowls, you’ll notice the perfect balance of creamy texture and the sweet crunch of corn, with the shrimp adding a delicate seafood flavor. Serve it with a side of crusty bread to soak up every last drop, or top with a sprinkle of extra smoked paprika for an added smoky depth.

Peanut Butter Pumpkin Soup

Remember those chilly evenings when all you crave is something warm, comforting, and slightly unexpected? That’s exactly how I stumbled upon this Peanut Butter Pumpkin Soup recipe during a late autumn farmers’ market visit. The combination might sound unusual, but trust me, it’s a game-changer for your fall menu.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) pure pumpkin puree
• 4 cups low-sodium vegetable broth
• 1/2 cup creamy natural peanut butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• Salt to taste
• 1/2 cup coconut milk, for garnish
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Whisk in the pumpkin puree and vegetable broth until smooth.
5. Bring the mixture to a gentle boil, then reduce heat to simmer for 15 minutes, allowing the flavors to meld.
6. Add the peanut butter, cinnamon, ginger, and cayenne pepper, stirring until the peanut butter is fully incorporated.
7. Simmer for an additional 10 minutes, stirring occasionally to prevent sticking.
8. Season with salt to taste, remembering the peanut butter adds its own saltiness.
9. Ladle the soup into bowls, drizzle with coconut milk, and garnish with fresh cilantro leaves.

Blending the earthy sweetness of pumpkin with the creamy depth of peanut butter creates a soup that’s both velvety and vibrant. Serve it with a side of crusty bread for dipping, or top with roasted peanuts for an extra crunch. This soup is a testament to how unexpected pairings can lead to the most memorable dishes.

Greek Yogurt Chicken Noodle Soup

During those chilly evenings when all I crave is something comforting yet slightly tangy, my go-to is this Greek Yogurt Chicken Noodle Soup. It’s a twist on the classic that brings a creamy texture and a hint of zest, perfect for when you’re feeling under the weather or just in need of a cozy meal.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion, crisp and sweet
• 2 cloves garlic, minced to aromatic perfection
• 1 lb boneless, skinless chicken breasts, tender and juicy
• 6 cups low-sodium chicken broth, golden and flavorful
• 2 cups wide egg noodles, hearty and satisfying
• 1 cup plain Greek yogurt, thick and creamy
• 1 tbsp fresh dill, finely chopped for a burst of freshness
• Salt and finely ground black pepper to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, roughly 5 minutes.
3. Season the chicken breasts with salt and pepper, then add them to the pot. Cook until lightly browned on each side, about 4 minutes per side.
4. Pour in the chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 15 minutes.
5. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the pot.
6. Add the egg noodles to the pot, cooking according to package instructions until al dente, usually about 8 minutes.
7. Remove the pot from heat. Stir in the Greek yogurt and fresh dill until fully incorporated and creamy.
8. Season with additional salt and pepper if needed, then serve hot.

The soup boasts a velvety texture with the tang of Greek yogurt balancing the richness of the chicken. For an extra touch, garnish with a sprinkle of dill or a swirl of yogurt on top. It’s a bowl full of comfort that’s both nourishing and indulgent.

Egg Drop Soup with Extra Protein

Goodness, there’s nothing like a warm bowl of egg drop soup to make you feel at home, especially when you’re craving something both comforting and packed with protein. I remember whipping this up on a chilly evening when I needed a quick yet nourishing meal—it’s become a staple in my kitchen ever since.

Ingredients

• 4 cups of rich, homemade chicken broth
• 3 large, farm-fresh eggs
• 1 tbsp of smooth, toasted sesame oil
• 2 tbsp of finely chopped green onions
• 1/2 cup of silken tofu, cubed
• 1 tsp of freshly grated ginger
• 1/4 tsp of finely ground white pepper
• 1 tbsp of cornstarch mixed with 2 tbsp of cold water

Instructions

1. In a medium pot, bring the chicken broth to a gentle boil over medium-high heat.
2. Reduce the heat to low and add the grated ginger and white pepper, stirring gently to combine.
3. Slowly pour in the cornstarch mixture, stirring continuously to thicken the broth slightly.
4. Gently add the cubed silken tofu to the pot, being careful not to break it apart.
5. In a small bowl, whisk the eggs until just blended—avoid over-whisking to keep the texture light.
6. Using a fork, drizzle the whisked eggs into the soup in a slow, steady stream, creating ribbons.
7. Remove the pot from heat immediately after adding the eggs to prevent them from overcooking.
8. Stir in the toasted sesame oil and half of the chopped green onions for flavor.
9. Ladle the soup into bowls and garnish with the remaining green onions.

This egg drop soup turns out luxuriously silky with bursts of freshness from the green onions. The tofu adds a delightful softness, making each spoonful a perfect balance of textures. Try serving it with a side of crispy wonton strips for an added crunch.

Mushroom and Barley Soup

Hearty and comforting, this Mushroom and Barley Soup has been my go-to on chilly evenings, reminding me of the rustic meals my grandmother used to whip up with whatever was in her pantry. There’s something magical about how the earthy mushrooms and chewy barley come together, creating a symphony of flavors that’s both nourishing and deeply satisfying.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup pearled barley, rinsed
• 6 cups low-sodium vegetable broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and finely ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
5. Tip: Don’t overcrowd the pot to ensure the mushrooms brown nicely.
6. Stir in the rinsed barley, coating it well with the onion and mushroom mixture.
7. Pour in the vegetable broth, add the thyme sprigs and bay leaf, and bring to a boil.
8. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
9. Tip: Stir occasionally to prevent the barley from sticking to the bottom of the pot.
10. Season with salt and pepper to taste, then remove the thyme sprigs and bay leaf.
11. Tip: For an extra depth of flavor, let the soup sit for 10 minutes before serving.
12. Garnish with chopped fresh parsley before serving.

Best enjoyed hot, this soup boasts a delightful texture with the barley’s chewiness contrasting the mushrooms’ tenderness. Serve it with a slice of crusty bread for dipping, or add a dollop of sour cream for a creamy twist.

Split Pea and Ham Soup

Warm, comforting, and packed with flavor, Split Pea and Ham Soup is my go-to dish when I need a hearty meal that feels like a hug in a bowl. I remember my grandmother making this on chilly Sundays, the aroma filling the house as we waited impatiently for dinner. It’s a tradition I’ve happily continued, tweaking her recipe just a bit to make it my own.

Ingredients

• 1 lb dried green split peas, rinsed and picked over
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb smoked ham hock or shank
• 8 cups chicken stock, rich and flavorful
• 2 bay leaves
• 1 tsp thyme, freshly chopped
• Salt and freshly ground black pepper, to taste
• 2 tbsp extra virgin olive oil

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion, diced carrots, and diced celery, sautéing until the vegetables are soft and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed split peas, smoked ham hock or shank, rich chicken stock, bay leaves, and freshly chopped thyme to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally to prevent sticking.
6. Remove the ham hock or shank from the pot, let it cool slightly, then shred the meat, discarding the bone and any excess fat.
7. Return the shredded ham to the pot, season with salt and freshly ground black pepper to taste, and simmer uncovered for another 30 minutes until the soup reaches your desired consistency.
8. Tip: For a smoother texture, blend half of the soup before adding the shredded ham back in.
9. Tip: If the soup is too thick, add a bit more chicken stock or water until it’s just right.
10. Tip: Serve with a sprinkle of fresh thyme on top for an extra burst of flavor.

Mmm, the soup is thick, creamy, and full of smoky ham flavor, with the split peas breaking down into a velvety texture. I love serving it with a side of crusty bread for dipping, making sure to get every last bit of this delicious soup.

Quinoa and Vegetable Soup

Zesty and wholesome, this Quinoa and Vegetable Soup has become my go-to comfort dish during those unpredictable weather days. It’s a bowl full of warmth, packed with nutrients, and incredibly easy to whip up, even on my busiest days.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 4 cups vegetable broth, low sodium
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 bay leaf
• 1/2 tsp dried thyme
• 1 cup fresh spinach, roughly chopped
• 1 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing for about 3 minutes until translucent and fragrant.
3. Stir in the carrots, celery, and zucchini, cooking for another 5 minutes until slightly softened.
4. Pour in the vegetable broth, then add the quinoa, black pepper, sea salt, bay leaf, and thyme. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender.
6. Remove the bay leaf, then stir in the spinach and lemon juice, cooking just until the spinach wilts, about 2 minutes.
7. Tip: For a thicker soup, let it sit covered for 5 minutes off the heat before serving.
8. Tip: Toast the quinoa in a dry pan before adding to the soup for a nuttier flavor.
9. Tip: Garnish with avocado slices or a sprinkle of Parmesan cheese for extra richness.

Now, this soup boasts a delightful texture with the quinoa’s slight chewiness against the tender vegetables. The lemon juice adds a bright finish, making each spoonful a perfect balance of comfort and zest. Serve it with a side of crusty bread for dipping, and you’ve got yourself a meal that’s both nourishing and satisfying.

Chicken and Lentil Soup

Diving into the heart of comfort food, I stumbled upon this Chicken and Lentil Soup recipe during a chilly evening that begged for something hearty. It’s become my go-to for both its simplicity and the way it fills the kitchen with an aroma that promises warmth and satisfaction.

Ingredients

• 1 tablespoon rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups low-sodium chicken broth
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 bay leaf
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the chicken pieces, cooking until they’re no longer pink on the outside, roughly 5 minutes.
4. Pour in the chicken broth, then add the lentils, black pepper, salt, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. Add the carrots, celery, and thyme, continuing to simmer uncovered for another 15 minutes or until the lentils are tender.
7. Remove the bay leaf before serving. Tip: For an extra layer of flavor, let the soup sit for 10 minutes after cooking.
8. Adjust seasoning if necessary. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.
9. Serve hot. Tip: Garnish with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful finish.

Brimming with tender chicken and perfectly cooked lentils, this soup is a texture lover’s dream. The flavors meld beautifully, making it a dish that’s as nourishing as it is delicious. Try serving it with a slice of crusty bread for dipping to make the most of every last drop.

Beef and Mushroom Soup

Remember those chilly evenings when all you crave is something warm and comforting? That’s exactly how I felt last week, which led me to whip up this hearty Beef and Mushroom Soup. It’s a dish that not only warms the soul but also brings a rich depth of flavor that’s hard to resist.

Ingredients

• 1 lb beef chuck, cut into bite-sized pieces
• 2 cups cremini mushrooms, sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef broth, rich and flavorful
• 1 tbsp fresh thyme leaves
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 cup heavy cream, velvety smooth
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
4. Increase the heat to medium-high and add the beef chuck pieces, browning them on all sides, about 5 minutes total.
5. Sprinkle the all-purpose flour over the beef and onions, stirring well to coat and cook for 2 minutes to remove the raw flour taste.
6. Pour in the rich beef broth, scraping the bottom of the pot to loosen any browned bits, and bring to a simmer.
7. Add the sliced cremini mushrooms to the pot, reduce the heat to low, and let the soup simmer uncovered for 45 minutes, stirring occasionally.
8. Stir in the velvety heavy cream and season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes.
9. Remove from heat and let the soup stand for 5 minutes before serving to allow the flavors to meld together beautifully.

You’ll love the tender chunks of beef paired with the earthy mushrooms in this soup. For an extra touch of luxury, serve it with a dollop of sour cream and a sprinkle of fresh thyme on top.

Vegetarian Chili Soup

There’s something incredibly comforting about a bowl of vegetarian chili soup, especially on a day when you’re craving something hearty yet healthy. I remember the first time I whipped up this recipe; it was a chilly evening, and I wanted something that would warm me up without weighing me down. This chili does just that, with a rich blend of spices and textures that make it a standout dish.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic, bell peppers, carrots, and celery, cooking until the vegetables soften, about 10 minutes.
4. Tip: Don’t rush the sautéing process; letting the vegetables cook slowly builds a deeper flavor base.
5. Add the kidney beans, black beans, crushed tomatoes, and vegetable broth to the pot.
6. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
8. Tip: If the chili seems too thick, add a little more vegetable broth to reach your desired consistency.
9. Taste and adjust the seasoning if necessary before serving.
10. Tip: For an extra kick, add a pinch of cayenne pepper or a diced jalapeño with the other vegetables.

Once ready, this vegetarian chili soup boasts a thick, hearty texture with a smoky, slightly spicy flavor that’s utterly satisfying. Serve it with a dollop of sour cream or a sprinkle of shredded cheese for added richness, or enjoy it as is for a lighter meal. Either way, it’s a dish that’s sure to warm your soul.

Curried Lentil Soup with Coconut Milk

Kicking off the week with a bowl of Curried Lentil Soup with Coconut Milk feels like wrapping yourself in a warm, spicy hug. I remember the first time I made this dish; it was a chilly evening, and the aromatic spices filled my kitchen, making it the coziest place in the house.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1 tablespoon rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons curry powder, fragrant and well-balanced
• 1 can (13.5 oz) creamy coconut milk
• 4 cups vegetable broth, low-sodium and flavorful
• 1 bunch fresh cilantro, stems removed and leaves chopped
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon finely ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the curry powder, cooking for 1 minute to release its aromas.
4. Add the lentils, coconut milk, and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Season with salt and pepper, then stir in half of the chopped cilantro.
7. Tip: For a smoother texture, blend half of the soup with an immersion blender.
8. Tip: Taste and adjust the seasoning before serving, as lentils can absorb a lot of salt.
9. Tip: Garnish with the remaining cilantro for a fresh, colorful finish.

Zesty and comforting, this soup boasts a creamy texture with a kick of spice that lingers pleasantly. Serve it with a side of naan bread for dipping, or over a bed of steamed rice for a heartier meal.

Conclusion

These 19 high-protein soups are not just nutritious but also bursting with flavors to satisfy any craving. Tantalizing your taste buds while fueling your body has never been easier. We invite you to dive into these recipes, find your favorites, and share your thoughts in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for your fellow home cooks to enjoy!