Here we are, back with another soup. Get ready for these, because my outlook on the soup from last week, the Chicken Taco and Black Bean Soup was a huge success. Not only was it delicious and easy, but it was very nutritious AND a perfect convenience food. All I had to do was scoop some soup in a bowl and pop it in the microwave for a super quick meal, and it was just as good leftover as it was fresh. So, I decided to make another soup this week.
With the last soup, I loved how the addition of Greek yogurt added to the protein content, so I decided to use that again…hence the pink color of the soup, since it was pureed with a can of tomatoes. So pretty. Reducing the sodium content of the soup for this week was important to me, so water replaced the use of chicken broth. The lean hamburger meat that is used (96/4) was a perfect protein addition as well, and there is tons of fiber between all of the vegetables. Another great thing about this soup is being able to pack it into a thermos that keeps it warm up to 7 hours, so it’s a great lunch to-go as well. Now I have my lunch planned out for the week, AND it’s healthy! Double whammy!
High Protein Vegetable Soup Recipe:
1 lb. lean hamburger meat, cooked and drained
1 bag frozen mixed vegetables (corn, peas, carrots and green beans), thawed
1 bag frozen lima beans, thawed
1 can diced tomatoes
3/4 cup lowfat Greek yogurt, plain
1 cup water
1 small onion, diced
3 cloves garlic (you can use 3 teaspoons minced garlic)
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon pepper
Puree yogurt, tomatoes, water, seasonings, and garlic until smooth. Pour into crock pot, add remaining ingredients and stir together. Cook on low for 3 hours.
*Vegetarian? Subsitute the hamburger meat with tofu and/or black beans.