Carrots and this cruciferous vegetable provide vitamin C, according to the USDA. Vitamin C can mend and protect cells from free radicals.
The soup's 17 grams (g) of protein comes from black beans and pepitas, which help boost fiber. Fiber helps maintain a healthy weight.
Butternut squash contains beta-carotene, which the body converts to vitamin A to boost immune and ocular health.
Parsnips and pears boost health. Both have fiber, and parsnips provide potassium, which assists your heart, muscles, and nerves.
Frances Largeman-Roth, RDN, made this comforting and filling soup with five veggies and black-eyed peas for protein. It uses fall fruit, but you can prepare it year-round.
Ginger adds health benefits to Dawn Jackson Blatner, RDN's carrot soup. Ginger is anti-inflammatory and adds robust flavor to soups.
Healthy lentils are the star of this dish created by registered dietitian Vicki Shanta Retelny.Lentils are a great source of fiber, protein, and potassium.
Look for or cook soup with at least two vegetables.” That's Sarah Gold Anzlovar, RDN's recipe. The soup's kale has many vitamins, including K.
Cannellini beans and turkey bacon add protein. Magnesium in beans helps nerves and muscles function.
Fiber and minerals make pumpkin purée tasty. Pumpkin offers all the vitamin A you need in a half-cup.