Start your healthy New Year off right with creative plant-based protein ideas from The Soyfoods Council. The following globally inspired soup recipes are just in time for National Soup Month in January. And as you’re simmering these warming soups, remember that one serving of soy offers approximately 7 to 15 grams of cholesterol-free protein that is low in saturated fats.
Sip the savory flavors of this Caribbean-inspired soup made with black soybeans, diced smoked ham and low-sodium beef broth. It combines diced onions, celery and green bell pepper and is seasoned with cumin, red pepper and dried oregano. Pair this soup with grilled sandwiches or rice side dishes.
The Soyfoods CouncilCuban Black Soybean Soup: Sip the savory flavors of this Caribbean-inspired soup made with black soybeans, diced smoked ham and low-sodium beef broth. It combines diced onions, celery and green bell pepper and is seasoned with cumin, red pepper and dried oregano. Pair this soup with grilled sandwiches or rice side dishes.
Lentil Soup with Spiced Soy Yogurt: Warm spices contribute to the comfort food quotient of this soup, seasoned with garam masala (Indian ground spice blend), cumin and sambal oelek (Indonesian spicy chile paste). Red lentils are combined with garlic, onion, tomato paste, canned crushed tomatoes, and vegetable stock. The soy yogurt is spiced with fresh coriander leaves, cumin, ground coriander and mild paprika. Serve this soup with warm pita or naan bread.
Mexican Soup Olé: South-of-the-border ingredients inspire this hearty soup combining canned soybeans, refried vegetarian beans, salsa, diced tomatoes, chili powder and vegetable broth. It’s a one-bowl meal that you can garnish with cheese or sour cream, then serve with tortilla chips and guacamole.
Protein Carrot and Ginger Soup: Pleasing texture meets bright flavor in this soup featuring carrots and ginger, along with onions and garlic in a broth of vegetable stock, white wine and lemon juice with silken firm tofu. It’s an ideal soup for lunch, or enjoy it as an appetizer.
This vegetable spin on traditional chowders gets its creaminess from unflavored soymilk. Made with red and green bell peppers, minced shallots, vegetable stock, shredded cheddar and fresh or frozen corn, it’s seasoned simply with curry powder. Serve it with meaty main courses such as barbecued pork or beef ribs.
The Soyfoods CouncilCurried Corn and Pepper Chowder: This vegetable spin on traditional chowders gets its creaminess from unflavored soymilk. Made with red and green bell peppers, minced shallots, vegetable stock, shredded cheddar and fresh or frozen corn, it’s seasoned simply with curry powder. Serve it with meaty main courses such as barbecued pork or beef ribs.
For these recipes and other soups featuring soyfoods, visit the Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll also find nutrition information, the latest research about soyfoods and your health, cookie recipes and cooking tips.
