Soups that are high in protein

You're looking at a soup that's mostly meat and possibly beans then. Something borderline chili. I don't have any recipes since I'm lazy and don't cook, but I think you're going to have a little trouble as most soups are either high in vegetables or noodles, neither of which is going to get you much protein.

If I want to boost the protein content of soups I either chuck in some tofu (works best with thick processed soups, just blend it in you can't even taste it) or I just eat it with some hot dogs or meatballs

Eta: and of course make soups with things like lentils and broccoli and beans

Pea and ham soup.

Buttload of chicken breast and 2 servings of rice.
^ Eating that today. Very filling.


Edit:
Rice - White (Mahatma), 1 1/2 cup (1/4 cup uncooked) - 6 protein (not much, yes, aware).
Chicken - Breast, meat only, raw, 250 g - 58 protein
575 cals = 64 protein + any spices that you may add

Makes so much that I could eat this 3x a day and still have a ton of cals left for other stuff. :flowerforyou:
Tastes even better when you boil the rice separately and then toss it into the chicken breast as it's almost done cooking.

This is my favorite veggie chili recipe. It has loads of beans and soy. I know it is not soup, but you could put it in the food processor after the fact and make it a true soup. Actually, thinking about that, I may try that myself, because I LOVE soup, too, and am having the same problem as you are in finding high protein ones! http://allrecipes.com/recipe/the-best-vegetarian-chili-in-the-world/

Im with you ... soups are filling and satisfying but can easily become a rut-type food.

I really like making white chili for something different, more lean than traditional chili yet packed with protein.

Maybe your not a bean fan though? Lots of white chili varieties out there though...

Avglemono

http://www.foodnetwork.com/recipes/cat-cora/avgolemono-chicken-soup-with-egg-lemon-sauce-recipe.html


Split pea soup with ham

http://dutchfood.about.com/od/soups/r/TraditionalDutchSplitPeaSoup.htm

Sweet and savory beef stew

Ingredients
1/3 cup all-purpose flour
2 teaspoons paprika
2 pounds chuck steak, trimmed, cut into 1-inch pieces and blotted dry
1 teaspoon olive oil
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1 1/4 cups low-sodium chicken broth
1 pound parsnips, peeled and sliced into 1/2-inch coins
1 cup pitted prunes, chopped
1 tablespoon light-brown sugar
3 cups cooked white rice (optional)
Directions
1. Combine flour and 1-1/2 teaspoons paprika in a large resealable bag. Add beef to bag in two batches; shake to coat with flour, then remove from bag.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook beef in batches, if necessary, for 5 minutes, turning occasionally, or until browned. Place beef in slow cooker.
3. Reduce heat to medium; add 1 teaspoon olive oil. Add onion and sprinkle with 1/4 teaspoon each paprika, salt, pepper and cinnamon. Cook 4 minutes. Stir in tomato paste; cook 2 minutes, stirring. Place in slow cooker.
4. Add tomatoes and broth to skillet; bring to a boil; pour into slow cooker. Cover; cook for 5 hours on HIGH or 7 hours on LOW. When there is 1-1/2 hours cook time remaining for both methods, add parsnips and prunes to slow cooker. Stir in remaining 1/4 teaspoon each paprika, salt, pepper and cinnamon, and the brown sugar just before serving. Serve over rice, if desired.

Makes 6 servings.
nutrition facts
Servings Per Recipe 6
cal.(kcal)521
Fat, total(g)10
chol.(mg)90
sat. fat(g)3
carb.(g)67
fiber(g)7
pro.(g)38
sodium(mg)569


This is, hands down, the best stew I make. Not within your calorie requirements (unless you cut it in half), but I bet you could use this as a base and reduce/remove a few ingredients to make it more reasonable.

in for inspiration.........

Hello.. had this at a party and finally got the recipe:


1 medium bag of California blend vegetables (cauliflower, broccoli, carrots) approx 4-5 cups
3 cans chicken broth (I used low sodium)
1 can rotel tomatoes
8 oz velveeta cheese

Place vegetables in pot add chicken broth and cook until tender about 20 minutes
I use my immersion blender, or anything you have to break up the bigger pieces
Add rotel tomatoes and cheese and cook slowly until cheese melts

I have used the vegetables totally frozen so you don't have to thaw first
Makes about 6 cups. Took this to work and have given the recipe out because
It smells awesome...


Hope you enjoy

I live in Greece and here there are some great soups with protein. The flavor combos take a little getting used to, but they are all so good. You should easily find recipes online, they are all pretty basic/traditional without many variations.

Greek bean soup (this is the staple--the thing that the Army recruits learn to hate b/c they serve it to them everyday) also put some feta in it before serving and serve with bread for dipping

Greek lentils (don't forget to add salt and vinegar before eating the lentils and the bean soup, it totally changes the flavor)

Greek Avgolemono (I thought the flavor was so strange at first. Just be sure to mix the egg in one hot ladle-full at a time)

Fish soup ( I had NEVER had fish soup before visiting Greece and the idea was weird to me, but it is FAB!)

Also, I love Italian Wedding Soup, which is good with protein

Bouilliabaisse

http://www.bbc.co.uk/food/recipes/bouillabaisse_6973

I make this but also blend in a block of extra firm tofu:

http://www.marthastewart.com/353233/spring-onion-soup

http://www.muscleandfitnesshers.com/recipes/6-protein-packed-soups

Great ideas thanks!