It is finally soup weather and this hearty soup is full of veggies and packed with protein too! It is a super-easy way to find some warmth on those chilly nights.
This soup recipe is super versatile and can be made with any vegetables you have on hand - cabbage, red lentil, green beans, bell pepper, sweet potato, or kidney beans - simply chop and add them to the soup.
This is a tomato-based soup with chopped tomatoes and tomato paste that make it super flavorful. It can be flexible with the tomatoes too and will work with tomato sauce, diced tomato, or crushed tomatoes. Vegetable stock or vegetable broth gives additional flavor to this hearty soup.
This delicious Fall soup comes together in 30 minutes and will keep you warm and cozy during those busy weeknights when you need to whip together a quick dinner.
TVP and Recipe Variations to Try
Textured vegetable protein aka TVP and quinoa supercharge this soup with protein. TVP or textured vegetable protein is a plant-based protein made of soy. It comes in soy curls and looks like ground meat. The key to TVP is to cook it in a sauce or use a lot of spices as it absorbs any seasoning or sauce that it is cooked in. This soup makes use of Worcestershire sauce and soy sauce for some umami flavor and basil, oregano, and red pepper flakes for spices. You can also try a bay leaf or paprika if that's what you have. Or for an Asian twist, add coconut milk, tofu cubes, and ginger.