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High Protein Fall Soups

These heartwarming fall soups are easy to make, packed with protein, and perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 medium carrots chopped
  • 2 stalks celery chopped
Proteins
  • 1 cup lentils or beans; for a vegan option use plant-based sources
  • 2 cups chicken cooked; for a vegan option use tofu
Broth
  • 4 cups broth use vegetable or chicken broth
Herbs & Spices
  • 3 cloves garlic minced
  • 1 teaspoon thyme dried or fresh
  • 1 teaspoon cumin
  • 1/2 teaspoon chili flakes adjust to taste
Optional Toppings
  • 1/4 cup fresh herbs such as parsley or cilantro
  • 1 cup croutons
  • 2 tablespoons olive oil for drizzling

Method
 

Preparation
  1. In a large pot, heat some oil and toss in your diced onions, garlic, and any other aromatics until they are fragrant.
  2. Stir in chopped carrots and celery, letting them soften for about 5 minutes.
Cooking
  1. Add your choice of protein and cook until it's perfectly done (chicken should be no longer pink).
  2. Add the broth and bring it all to a boil.
  3. Season it with your herbs and spices, simmering for about 20-30 minutes.
Serving
  1. For a creamy texture, blend it until smooth, or enjoy it chunky.
  2. Garnish with optional toppings and dig in!

Notes

Most fall soups keep well in the fridge for up to 5 days. Let the soup cool before transferring it to an airtight container. If freezing, they last for about 3 months. Adjust spices to your liking!