Looking for vegetarian soups to whip up for your family this weekend? We’ve got you covered! Check out two delicious recipes, courtesy of Lightlife, below!

Minestrone Soup With Barley

minestrone soup recipe

(Photo and Recipe Credit: Lightlife)


  • 1 package (6 oz) Lightlife Smart Strips Chick’n

  • 1/4 cup extra virgin olive oil

  • 1 large sweet onion, coarsely chopped

  • 5 large cloves garlic, sliced

  • 3 medium carrots, chopped

  • 5 medium ribs organic celery, chopped

  • 1 cup chopped Italian (flat-leaf) parsley

  • 1 bay leaf

  • 12 fresh organic basil leaves

  • 2 Tbsp. fresh leaves organic oregano (or 1/2 tsp. dried)

  • 1/2 tsp. salt

  • 1 can (28 oz) whole peeled tomatoes, undrained

  • 2 quarts water

  • 1 cup hulled organic barley

  • 1 organic Yukon Gold, or other potatoes, cut into 1/2 inch cubes

  • 2 organic zucchinis, cut into 1/2 inch pieces

  • 1 can (12 oz) organic red kidney beans, drained


  • Heat the oil in a large pot over medium-low heat

  • Add onion, garlic, carrots, celery, parsley, bay leaf, basil, oregano and salt

  • Cover and cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened and released some of their moisture

  • Put the tomatoes and juice into a blender cup; cover and blend for about 10 seconds until nearly smooth

  • Add this and the water to the pot

  • Cover and raise the heat to high; bring to a boil

  • Add the barley

  • Lower the heat to medium-low; cover and cook at a medium boil for 30 minutes, stirring occasionally, until the barley is tender

  • Add potatoes and zucchini; stir well to mix

  • Cover and continue cooking, stirring occasionally for about 25 minutes until the potatoes are just tender

  • Stir in the drained beans and Smart Strips Chick’n

  • Cover and cook for about 3 minutes, stirring occasionally, until the beans and Smart Strips Chick’n are heated through

  • Taste for seasoning

Carrot Tomato Garden Veggie Tempeh Soup

tomato soup recipe

(Photo and Recipe Credit: Lightlife)


  • 1 package (8 oz each) Lightlife Organic Garden Veggie Tempeh

  • 4 Tbsp. extra virgin olive oil, divided

  • 1 large yellow onion, diced

  • 1/2 tsp. salt

  • 2 pounds carrot, peeled and cut into 1/2-inch rounds

  • 4 1/2 cups vegetable broth

  • 1/4 cup tomato paste

  • 1 tsp. lemon juice

  • 1 Tbsp. fresh dill, chopped


  • In a large pot, heat 2 tablespoons oil over medium heat

  • Add onion and salt; cook, stirring frequently, for 6-8 minutes or until onion is soft

  • Add carrots, cover and reduce heat to low

  • Cook, stirring frequently, about 5 minutes

  • Add broth and bring to a boil over high heat

  • Reduce heat and simmer, covered, for 30 minutes

  • In a blender, puree soup in batches until creamy

  • Add tomato paste and lemon juice and blend for a few seconds

  • In a skillet, heat remaining 2 tablespoons oil over medium high heat

  • Add the tempeh and cook for 3 minutes, stirring frequently

  • Add dill and cook for 30 seconds

  • Ladle soup into six bowls and top each bowl evenly with tempeh

  • Cook’s Tip: Serve with Smart Bacon Grilled Cheese Sandwiches