21 Day Fix Veggie Soup Recipe for Easy Healthy Meals

Are you on the 21 Day Fix program and looking for a comforting, nutrient-packed meal that perfectly fits your container counts? Look no further than this delicious 21 Day Fix veggie soup recipe!

Packed with vibrant vegetables, wholesome beans, and flavorful herbs, this soup is not only filling but also incredibly easy to prepare. Whether you’re meal prepping for the week or need a quick dinner fix, this veggie soup is a versatile and healthy choice that aligns with your fitness goals.

What makes this soup stand out is its balance of macronutrients and colors, supporting your portion control efforts without sacrificing taste. From the fresh crunch of celery to the hearty bite of kidney beans, every spoonful is a nourishing delight.

Plus, it’s vegan-friendly, low in calories, and brimming with fiber and antioxidants. Let’s dive into how you can whip up this fantastic recipe in your own kitchen!

Why You’ll Love This Recipe

This 21 Day Fix veggie soup recipe is a game-changer for anyone committed to clean eating and portion control. It’s simple to make, requiring just a handful of basic ingredients that you likely already have on hand.

The soup is low in calories but high in volume, making it perfect for weight loss or maintenance.

With a rich blend of vegetables and beans, this soup provides a balanced mix of protein, fiber, and essential nutrients. It’s also highly customizable to suit your taste preferences or dietary needs.

Whether you’re a seasoned 21 Day Fix participant or just want a healthy, flavorful soup, this recipe fits the bill.

Finally, it’s a fantastic way to boost your vegetable intake and enjoy a cozy meal any time of the year. Plus, it stores well in the fridge or freezer, making meal prep a breeze!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes, no salt added
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste
• Optional: 1/2 teaspoon crushed red pepper flakes for a little kick
• Fresh parsley, chopped for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon or silicone spatula
• Can opener
• Ladle for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it.
3. Stir in the chopped carrots and celery. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
4. Add the zucchini, red bell pepper, and green beans to the pot. Stir well and cook for an additional 4-5 minutes to tenderize the veggies.
5. Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine all the ingredients evenly.
6. Add the kidney beans, dried oregano, basil, thyme, black pepper, and salt. If you like a bit of heat, sprinkle in the crushed red pepper flakes now.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. This allows all the flavors to meld beautifully.
8. Taste and adjust seasonings as needed. If the soup is too thick, add a little more vegetable broth or water to reach your preferred consistency.
9. Serve hot, garnished with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

“This soup is incredibly versatile. Feel free to swap in your favorite seasonal vegetables or add a handful of spinach or kale towards the end of cooking for extra greens.”

Here are some additional tips to make this soup your own:

• Make it heartier: Add cooked quinoa or brown rice for extra fiber and texture.
• Spice it up: Experiment with different herbs like rosemary or smoked paprika to change the flavor profile.
• Freeze for later: This soup freezes wonderfully. Portion it into airtight containers and store for up to 3 months.
• Use fresh herbs: Swap dried herbs for fresh ones if you have them; add fresh herbs near the end of cooking to preserve their flavor.
• Protein boost: Add cubed tofu or tempeh for extra plant-based protein without changing the container counts significantly.

Nutrition Facts

Serving Suggestions

This veggie soup is a complete meal on its own but can also be paired with other healthy sides to round out your plate. Consider serving it with a slice of whole-grain bread or a light green salad for extra fiber and nutrients.

For a low-carb option, serve alongside roasted cauliflower or steamed greens. If you want a heartier dinner, add a side of quinoa or farro.

This soup also works well as a starter for a larger meal, allowing you to stay on track with your 21 Day Fix goals.

Looking for more wholesome meal ideas? Check out A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Best Vegetarian Recipes No Dairy for Delicious Meals.

Conclusion

The 21 Day Fix veggie soup recipe is a flavorful, nutrient-dense meal that supports your health and fitness journey without compromising on taste or satisfaction. Its balanced combination of fresh vegetables, beans, and herbs makes it a wonderful option for anyone looking to eat clean and stay on track with portion control.

Easy to prepare and adaptable to your favorite flavors and ingredients, this soup is perfect for meal prep or a quick weeknight dinner. Plus, it’s vegan, packed with fiber, and full of vitamins and minerals to nourish your body.

Give this recipe a try, and you’ll have a new go-to dish that’s both delicious and nutritious. Happy cooking!

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