All of these soups haveat least 15 grams of protein per serving.
Protein is in every cell in our bodies, which means it’s necessary for us to live.
And if you’re trying tocontrol your blood sugar, eating protein with each meal can help.
Photo: Antonis Achilleos
Stuffed Cabbage Soup
Like stuffed cabbage?
You’ll love this easy cabbage soup.
It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.
Antonis Achilleos
This recipe was originally made for one serving but can be easily adapted to serve more.
Pair it with a salad and toasted whole-grain bread for an easy, healthy dinner.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style Mason jar soup recipe.
This vegan soup is packed with 19 g of plant-based protein to keep you satisfied until your next meal.
If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
The meat and carrots become tender yet retain their texture, and the kale offers freshness.
Stir in a little Greek yogurt to make it creamy.
Add protein with cooked shrimp or cubed tofu and a pop of freshness with cilantro and lime juice.
This set-it-and-forget-it slow-cooker soup recipe is just that.
Using bone-in chicken thighs is the key to making rich soup without adding broth.
The base of the soup is prepared in advance and stored in separate containers.
When youre ready to enjoy it, simply add the broth and heat it in the microwave.
Cover and let the soup stand for 10 minutes before serving.
In this easy recipe, they’re full-size, full-flavored and plenty filling.
Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute.
Pea Egg-Drop Macaroni Soup
Cookbook author Hetty Lui McKinnon’s love for macaroni soup runs deep.
This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach.
Garnish with fresh thyme sprigs, if desired.
Our slow-cooker rendition is literally beefed up with brisket and showcases whole-grain rye berries, a source of fiber.
Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Hetty Lui McKinnon
