High Protein Vegetarian Soup - Bodyweight/Calisthenics Training 011

Supporting your exercise efforts with proper nutrition is going to play a big role in how well you perform during your workouts, assist in your body’s ability to build and repair muscles, offer much needed energy reserves and reduce unwanted fat.

With temperatures steady at -30 degrees soup is the way to go! This is my one and only 100% vegetable soups, every other soup recipe I have has meat in it. I chose this one in particular to share with you because..

Nutritionally, this soup is Rockin’!

Per 2 cup serving
Calories 395
Fat 3g
Carbs 71g
Protein 20g

20g of Protein in a vegetarian soup sounds like a big win to me!

• 1 medium sweet potato, peeled and cut into 1" cubes
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• Pinch of Kosher or sea salt, more or less to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1 cup navy beans
• 1 cup black beans
• 4 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added)
• 4 cups baby spinach, wilted and chopped
• Extra virgin olive oil

Time to Cook
Sautee onions and minced garlic in EVOO in large soup pot for a few minutes. Add in the rest of the ingredients and cook at a low boil for approximately 40min to 1hour, checking the tenderness of the sweet potatoes and carrots. Once they are cooked al dente (soft but a bit firm) soup is done! :D

The above batch I doubled to have an extra 2 servings to freeze and 2 servings for lunch the next day.
If you enjoyed this recipe and would like to see more nutritional guidance, recipes and healthy tips please comment below!