20 Easy High-Protein Soups Recipe

This 20 Easy High-Protein Soups Recipe is a winning combination of savoury, rich flavours that will tantalize your taste buds and leave you wanting more. Imagine the aroma of a slow-cooked broth simmering away on the stove, filled with tender chunks of meat and an assortment of colourful vegetables.

Our high-protein soups are the perfect addition to your meal prep routine. Not only do they provide a nutritional boost, but they’re also incredibly versatile and can be tailored to suit any dietary preference. From vegan to gluten-free and paleo, there’s a recipe to suit every need.

Why This Recipe Works

• Science/Technique: We’ve carefully balanced the protein-to-vegetable ratio to ensure that every spoonful provides a satisfying blend of flavours and textures.
• Efficiency: Preparing these high-protein soups is a breeze, thanks to the use of convenient, store-bought ingredients and short cooking times.
• Flavor: Each batch is crafted with love, using a medley of spices and herbs that add an instant wow factor to every bowl.

Key Ingredients

When it comes to making high-protein soups, you’ll want to focus on buying the following staples in bulk: chickpeas, quinoa, Greek yogurt, and boosted stocks like bone broth. For added nutrition, don’t forget to incorporate leafy greens and lean meats like chicken, beef, or lamb. For helpful recipe inspiration and additional healthy eating tips, visit How to make 20 Easy High-Protein Soups Recipe.

Recipe Courtesy of Our Kitchen

Spicy Black Bean Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 can black beans, drained and rinsed

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 can diced tomatoes

1 tsp ground cumin

1 tsp smoked paprika

1 can coconut milk

Water and seasoning to taste

Directions

1

Heat a large pot over medium-high heat. Add the diced onion and cook until softened, 5 minutes. Add the minced garlic and cook for 1 minute. Stir in the cumin, smoked paprika, and diced tomatoes. Cook for an additional 1 minute. Add the black beans, red bell pepper, and coconut milk. Stir to combine, then reduce heat to low and let simmer for 10-15 minutes, or until the flavors have melded together and the soup has thickened. Season with salt and pepper to taste.

2

Blend half of the soup in a blender or with an immersion blender until smooth. Stir back into the remaining soup.

3

Taste and adjust seasoning as needed. Serve hot, garnished with a sprinkle of smoked paprika, if desired.

4

Repeat the process with the remaining soup. Serve immediately.

5

Refrigerate any leftover soup for up to 3 days or freeze for up to 2 months. Reheat until hot and serve with your choice of toppings, such as a dollop of Greek yogurt, a sprinkle of queso fresco, or a handful of chopped cilantro.

Storage & Reheating

To store leftovers, let the soup cool completely before transferring it to an airtight container in the refrigerator. Reheat by microwaving or stovetop until hot and serve with your choice of toppings.