This healthy soup recipe goes out to everyone still dealing with cold spring temperatures. We had been teased with nicer weather for a few days, but then we received snow and freezing rain last night. On top of that, it feels like everyone I know has come down with some sort of common sickness. Between allergies, colds and sore throats, it seems to me that consistently warm weather can’t come fast enough!
Since I’m surrounded by hoarse voices and coughing, I figured it was a good time to make one of the last healthy soup recipes of the season. I decided to keep this healthy vegetable soup especially easy, sticking with only a handful of ingredients. The final result of this easy vegetable soup is a simple and healthy delight sure to get you through nasty springtime weather and onto the beautifully warm summer months.
Recipe: Healthy Vegetable Soup with Mustard Greens and White Beans
Summary: This “almost there” healthy soup recipe will get you ready for warm weather!
- 2-3 cups chicken or vegetable broth
- 1 large bunch mustard greens, chopped
- 1-2 cups arugula, chopped
- 1-2 cups white beans, cooked
- 1 onion, diced
- 1-2 tablespoons minced garlic
- 1-2 teaspoons dried basil
- 1 teaspoon dried ginger
- Pour your broth of choice into a large pot over high heat. Let it come to a boil, and then turn the burner down to a medium-low heat.
- To the simmering pot, add the mustard greens, arugula, beans and onion.
- Once the onions have begun to cook through, add the garlic, basil and ginger. Stir to combine. Let cook for another 5 minutes, then serve.
I kept this vegetable soup incredibly simple, sticking only to whole ingredients. I wanted a soup recipe that was nutritious and light, and easy enough to make even if you are not feeling 100 percent. The garlic and ginger added great flavor to this dish, and I definitely felt a lot better after one bowl of this healthy soup!
I had mustard greens and arugula on hand, but you can use kale, Collard greens or spinach if you would prefer greens with less bite. Also, I used homemade vegetable broth for this recipe, but feel free to use whatever broth or stock you have on hand. For a heartier soup, add in more vegetables like carrots, celery, red peppers or whatever else you would like to include. White beans were a great addition to this vegetable soup because they add heft and protein without adding strong flavor. Lentils, split peas, or any other type of bean would probably work well for this soup recipe as well. I used pre-cooked dry beans here, but canned beans would work for this vegetable soup recipe.
Diet (other): Low calorie, Reduced fat, Gluten free
Your Turn: What’s your favorite thing to eat on a dreary spring day?