Easy Low Carb High Protein Vegetable Soup
Warm, comforting, and packed with protein and fiber, this high-protein vegetable soup is the ultimate wholesome meal for soup season. With Kaizen lupini pasta, fresh vegetables, and a rich vegetable broth, this is a great way to get your protein in without adding meat.
Whether you’re looking for a meal prep-friendly soup or just need a good soup to warm you up on cold days, this one’s packed with simple ingredients and bold flavors.
About This High Protein Vegetable Soup
This isn’t just another vegetable soup—it’s a protein-packed, nutrient-dense bowl of comfort that keeps you full and satisfied. By adding Kaizen Lupini Pasta, this soup delivers grams of plant-based protein without needing meat, making it perfect for vegetarian soups that don’t skimp on nutrition.
With a mix of fresh vegetables, fire-roasted tomatoes, and hearty green beans, this soup is a great way to load up on vitamin C, fiber, and protein in one meal. Whether you’re meal prepping, warming up on a cold day, or just need a quick and wholesome meal, this one’s got you covered!
Why You’ll Love It
- A high-protein soup that’s vegetarian-friendly and packed with grams of plant-based protein.
- Perfect for meal prep—stores well in an airtight container for easy leftovers.
- A great recipe to use up different vegetables you have on hand.
- Naturally gluten-free with Kaizen lupini pasta, making it a balanced meal.
- Customizable with white beans, green lentils, or kidney beans for even more protein content.
Why Use Kaizen Pasta
If you’re looking for a low-carb pasta that still delivers on texture and flavor, my Kaizen Lupini Pasta is the way to go. Unlike traditional pasta, it’s made from lupini beans, which means it’s packed with protein and fiber while keeping the carbs low.
In soups like this, Kaizen pasta holds up beautifully, staying firm without getting mushy—perfect for meal prep. It’s an easy way to add extra protein to your bowl without relying on beans or meat, making this a balanced, low-carb meal that’s both hearty and satisfying!
Key Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Kaizen Lupini Pasta: A high-protein pasta that adds grams of plant-based protein to this soup.
- Vegetable Broth: The base of the soup—feel free to swap for chicken broth if not vegetarian.
- Diced Tomatoes: Adds a rich, slightly tangy depth to the broth. Fire-roasted tomatoes bring even more flavor.
- Lacinato Kale: A nutrient-dense green that wilts beautifully into the broth. Swap for chopped spinach if preferred.
Ingredient Swaps & Additions
Swaps
- Pasta: Swap for brown rice, quinoa, or green lentils for a different texture.
- Vegetable Broth: Use chicken broth for extra richness or coconut milk for a creamy vegetable soup.
- Lacinato Kale: Substitute with chopped spinach or butternut squash for more variety.
Additions
- White Beans or Garbanzo Beans: A great way to add extra protein and fiber. Keep in mind that they are not low carb.
- Ground Turkey or Chicken: For a heartier, protein-packed soup, stir in some cooked ground meat.
- Squeeze of Lemon Juice: Adds brightness and enhances all the flavors.
- Italian Seasoning & Chili Powder: For extra depth and a hint of spice.
How to Make High Protein Vegetable Soup
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
Add the Garlic & Seasonings
Stir in the minced garlic and cook for 30 seconds until fragrant.
Build the Broth
Pour in the diced tomatoes, salt, black pepper, and vegetable broth. Bring to a simmer over medium-high heat, then reduce to medium heat.
Cook the Green Beans
Add the green beans and let them cook for 2 minutes to soften slightly.
Stir in the Pasta & Kale
Pour in the cooked Kaizen pasta and sliced lacinato kale, stirring until the kale is wilted.
Serve & Enjoy
Ladle into bowls and top with grated Parmesan, fresh herbs, or red pepper flakes for extra flavor.
What to Serve with This Soup
- Low-Carb Sumac Salad
- Mediterranean Cucumber Salad (Salad Shirazi)
- Air Fryer Acorn Squash
- Air Fryer Mediterranean Vegetables
FAQs
Store in an airtight container in the fridge for up to 4 days.
Yes! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months.
Reheat on the stove over medium heat, adding a splash of water or broth if needed.
Stir in white beans, green lentils, or cottage cheese for an extra boost of protein content.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: The soup can be frozen in a freezer-safe container for up to 3 months.
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- High Protein Vegan Pasta with Tomato Sauce
High Protein Vegetable Soup
Warm, comforting, and packed with protein and fiber, this high-protein vegetable soup is the ultimate wholesome meal for soup season.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 3 medium carrots, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (I prefer fire roasted)
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 5 cups vegetable broth
- 1/3 pound green beans, cut into 1-inch pieces (about 1 cup)
- 1-½ cups cooked Kaizen lupini pasta, any shape
- 2 leaves lacinato kale, sliced thin
- Grated parmesan, add to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes to soften.
- Stir in the garlic and cook for 30 seconds.
- Pour in the diced tomatoes, salt, pepper, and vegetable broth.
- Over medium-high heat, bring the mixture to a simmer. Once it simmers, reduce the heat to medium and add in the green beans. Let them cook for 2 minutes.
- Pour in the cooked pasta and the lacinato kale. Stir and cook just until the kale has wilted. Serve immediately with grated parmesan and red pepper flakes.
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