High-Protein Vegetable Soup Recipe: The Best Veggie Soup for Healthy Comfort
The first time I made this high-protein vegetable soup, the scent of garlic and herbs filled the air, and I knew it was something special. My family kept sneaking into the kitchen, asking, “Is it ready yet?” By the time the pot simmered down, we had a hearty bowl of what I now call the best veggie soup full of chickpeas, lentils, and colorful vegetables that make every spoonful a comfort. If you’ve been looking for delicious vegetable soup recipes that balance taste with nutrition, this is the one to pin.
Not only is this recipe cozy and satisfying, but it’s also one of those super healthy soup recipes that’s perfect for meal prep, a reset day, or a quick weeknight dinner. With plant-based protein, loads of fiber, and fresh vegetables, it truly checks all the boxes for healthy diet soup recipes.
Table of Contents
Table of Contents

High-Protein Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic.
- Add diced carrots and celery to the pot. Cook for another 5–7 minutes until they begin to soften.
- Add zucchini, bell pepper, and canned diced tomatoes (with their juice). Stir to combine.
- Pour in the vegetable broth. Add chickpeas, lentils, oregano, thyme, red pepper flakes, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, until lentils are tender.
- Stir in fresh spinach and cook for another 2 minutes until wilted.
- Taste and adjust seasoning. Garnish with chopped parsley or cilantro before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this high-protein vegetable soup
- Protein-packed goodness : Chickpeas and red lentils make this one of the best healthy veggie soup recipes out there.
- Comfort in a bowl : It’s a true hearty vegetables soup, thick and flavorful without being heavy.
- Wholesome ingredients : All whole foods, simmered in soups with vegetable broth for the perfect balance.
- Quick & easy : You can even make it in 30 minutes with InstantPot soup recipes healthy lovers will adore.
- Meal prep friendly : Perfect for batch soup recipes to store in the fridge or freezer.

Ingredients you’ll need
Ingredient | Measurement | Substitution Tips |
Olive Oil | 1 tbsp | Avocado oil or coconut oil |
Onion | 1 medium, chopped | Leeks for milder flavor |
Garlic | 2–3 cloves, minced | Garlic powder (1 tsp) |
Carrots | 2 medium, diced | Sweet potatoes for extra sweetness |
Celery | 2 stalks, diced | Fennel for a slight anise flavor |
Zucchini | 1 medium, diced | Yellow squash works too |
Bell Pepper | 1, diced | Any color, red is sweetest |
Canned Diced Tomatoes | 1 can (14.5 oz/400g) | Fresh ripe tomatoes |
Vegetable Broth | 6 cups (1.5 L) | Homemade broth adds depth |
Chickpeas (cooked) | 1 can (15 oz/425g) | White beans or black beans |
Red Lentils | 1/2 cup (100g) | Green lentils (longer cook time) |
Spinach | 2 cups fresh | Kale or Swiss chard |
Fresh Parsley/Cilantro | 1/4 cup chopped | Optional garnish |
Oregano (dried) | 1 tsp | Italian seasoning blend |
Thyme (dried) | 1 tsp | Rosemary for earthiness |
Red Pepper Flakes | 1/2 tsp | Cayenne for extra kick |
Salt & Black Pepper | To taste | Adjust before serving |
This list is flexible, which is why this is among the most delicious vegetable soup recipes. You can mix and match seasonal produce for endless variations.
How to make high-protein vegetable soup step by step
- Sauté aromatics : Heat olive oil in a large pot or Dutch oven. Add onion and cook for 5 minutes. Stir in garlic.
- Add carrots & celery : These give the broth body and classic soup flavor. Cook 5–7 minutes.
- Layer in veggies : Add zucchini, bell pepper, and canned tomatoes with juice.
- Pour in broth & protein : Add vegetable broth, chickpeas, lentils, and seasonings. Stir well.
- Simmer : Bring to a boil, then reduce heat. Cover and simmer 20–25 minutes until lentils are tender.
- Add greens : Stir in spinach last so it stays bright and nutrient-rich.
- Finish & serve : Adjust seasoning. Garnish with parsley or cilantro.
For busy nights, this doubles as one of the easiest InstantPot soup recipes healthy eaters can enjoy: just pressure cook everything (except spinach) for 10 minutes, then stir in spinach at the end.
How to serve your hearty vegetable soup
- Classic dinner — Serve hot with crusty bread or garlic knots.
- Light & healthy lunch — Pair with a salad for a balanced meal.
- Protein upgrade — Add tofu, tempeh, or shredded chicken if desired.
- Seasonal twists — Corn in summer, pumpkin in fall, or peas in spring make it shine.
- Meal prep jars — Portion into mason jars for grab-and-go healthy diet soup recipes during the week.
This flexibility is what makes it stand out in the category of delicious vegetable soup recipes that you’ll keep coming back to.
Pro tips to perfect your veggie protein soup
- Rinse lentils well — Keeps your broth clear and removes bitterness.
- Build flavor — Don’t skip sautéing onions, garlic, and base veggies.
- Adjust thickness — Mash a few chickpeas in the pot for creamier soup.
- Finish with acid — A squeeze of lemon brightens flavors beautifully.
- Meal prep trick — Double the recipe for one of the easiest batch soup recipes for the week.
Common mistakes to avoid
- Adding greens too early — They wilt and lose vibrancy.
- Skipping seasoning layers — Herbs added early and at the end make all the difference.
- Overcooking lentils — They should be soft but not mushy.
- Too much salt — Always adjust after simmering, since broth reduces.
- Forgetting texture balance — Dice veggies evenly for a harmonious bite.
Storage and reheating instructions
Storage Method | Duration | Tips |
Refrigerator | 4–5 days | Store in airtight glass containers. |
Freezer | 2–3 months | Freeze in portions; thaw overnight. |
Reheating | Microwave or stovetop | Add splash of broth to refresh. |
Because it stores so well, this is one of the most practical batch soup recipes for busy weeks or meal prep enthusiasts.
Frequently asked questions
Is this soup high in protein?
Yes – chickpeas and lentils make it one of the best healthy veggie soup recipes with plant-based protein.
Can I make this in the InstantPot?
Definitely – it’s one of the simplest InstantPot soup recipes healthy eaters will love. Cook for 10 minutes on high, quick release, then add spinach.
What other vegetables work?
Try sweet potatoes, green beans, or even cauliflower. That’s why this is a favorite in delicious vegetable soup recipes collections.
Can I make it creamy?
Yes – stir in coconut milk or blend half the soup for a creamy version.
Is it good for meal prep?
Absolutely. It’s one of the easiest batch soup recipes to store, freeze, and reheat.
Conclusion
This high-protein vegetable soup truly earns its spot among the best veggie soup recipes. It’s hearty, flavorful, and packed with protein, making it a standout in healthy diet soup recipes and super healthy soup recipes alike. Whether you’re meal prepping, craving comfort food, or experimenting with soups with vegetable broth, this dish delivers every time. Save this recipe for later, pin it to your favorite board, and share with friends because good soup deserves to be shared.