Packed with plant-based protein and fiber, this hearty vegetable soup is a satisfying meal perfect for supporting weight loss goals. It's a simple recipe made for convenience in your crock pot, delivering a low-sodium, gluten-free dinner the whole family will love. Looking for more hearty meals? Explore our full collection of soup recipes.
This vegetable soup is designed to be both satisfying and nutritious. The combination of high protein and fiber helps you feel full and energized for hours, making it an ideal choice for a healthy lunch or dinner. It's a simple, one-pot meal that fits easily into a vegetarian or gluten-free lifestyle.
General information only—not medical advice.
The best way is by adding plant-based sources like beans, lentils, or quinoa. This recipe uses a 1 lb mix of dried beans, which provides a substantial protein boost without adding meat.
Besides beans and lentils, you can add cooked quinoa or top the soup with Parmesan cheese. For more ideas, check out these other high-protein soup recipes.
A standard vegetable soup is often low in protein. However, it can become very high in protein when you add ingredients like a dried bean mix, which elevates the protein to 16 grams per serving.
Recipe yields 10 servings
In a large saucepan, cover beans with water and bring to a boil over medium high heat. Boil for 2 minutes. Remove saucepan from heat. Let beans stand in the water (covered) for 1 hour. Drain beans and set aside.
Lightly coat a medium skillet with nonstick cooking spray, and heat until skillet is hot. Add carrots, celery, onion and garlic and sauté until onion is softened, about 3 minutes. Transfer to a crock pot.
Add vegetables, beans and remaining ingredients except cheese. Set crock pot on low for at least 4 hours. Season with black pepper (to taste), and sprinkle with Parmesan cheese. Serve hot.
Use 2-3 cans of your favorite beans (like kidney or black beans), rinsed and drained, instead of the dried mix. Add them in the last 30 minutes of cooking.
Add 1/2 cup of uncooked quinoa or red lentils with the stock for an extra protein and texture boost.
Stir in a few handfuls of fresh spinach or kale during the last 10 minutes of cooking until wilted.