258 low soup recipes

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Garden herb muffins are savory low-fat muffins studded with grated carrot, green onion, garlic, and mustard. A bread basket savory bake for soups and salads.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Low-calorie cream of mushroom soup made with canned mushrooms, skim milk, and beef bouillon. A Weight Watchers-friendly vintage recipe ready in 10 minutes with just 4 ingredients.