Plus theyre loaded with veggies for a tasty meatless meal.
You don’t need much pesto hereswirl in just enough to tint the broth and release its fresh-basil scent.
While habanero is traditional, jalapenos provide a mellower kick.
Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
The chickpeas also provide satisfyingplant-based proteinand combine with the veggies to add plenty of fiber, vitamins and minerals.
Barley adds a chewiness to provide texture, while dried mushrooms lend an earthiness and depth.
A squeeze of fresh lemon juice brightens the flavors.
photographer: Jennifer Causey, food stylist: Ali Ramee, prop stylist: Claire Spollen
Vegetable Cabbage Soup
Cabbage soup gets a boost of fiber and heartiness with the addition of beans.
A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper.
Serve with crusty bread.
Honeynut Squash Soup
The natural sweetness of honeynut squash is amplified with honey and vegetable broth.
Sage flavors the soup and sour cream brings in a little tang, balancing the earthy flavors.
Enjoy it with a warm baguette or over steamed rice.
Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia Bayless
Cabbage & White Bean Soup
This cabbage and white bean soup is easy and flavorful.
Avoid browning the leeks and garlic, as it can make the soup bitter.
If you want to make this soup vegan, use vegan-friendly pesto and omit the Parmesan rind.
Jacob Fox
Plus, this soup freezes beautifully.
A little tomato sauce and coconut milk give the broth a rich, silky texture.
Serve with a dollop of sour cream or yogurt, if desired.
Carolyn Hodges, M.S., RDN
Vegetarian Butternut Squash Chili with Black Beans
This veggie-packed chili is a satisfying plant-based meal.
Top each bowl with Greek yogurt, cilantro and minced red onion.
Or skip the yogurt and keep this healthy dinner vegan.
We lovepeanutsfor their budget-friendly price and versatile flavor.
They’re also a great source of protein1 ounce has 7 grams.
This easy recipe makes a big batch for lunch or dinner all week.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLEN
Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis
Caitlin Bensel
Jacob Fox
Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
Ali Redmond
