Protein Packed Super Soup: Vegan Variation

During the work week I usually eat my protein packed super salad every day for lunch (and now the vegan variation) but on weekends if I'm around the house I like to have something at least a little bit different. I also like to use up my weekday leftovers and have a hot meal if possible. In a recent article I discussed how to quickly improve the nutritional value of your canned soup, but now I'll do you one better with a vegan variation. I take a vegan Progressive soup option with mediocre or slightly above average nutritional value like "Lentil & Vegetable" which already has some protein and fiber. Then I soup it up!

(Don't mind the mediocre picture, I don't have time to take fancy flattering pictures while taking my business and fitness to the next level)

- 1 Can Of Vegan Progressive Soup
- Shredded (with hands) Spinach Leaves
- Quinoa
- Chick Peas
- Edamame
- Chia Seeds
- Ground Flaxseed
- Garlic Powder
- Onion Powder

I'm a big fan of crackers in my soup as well. With soup, especially a relatively bland soup like vegetable and lentil, it's easy to add so many crackers that it almost cancels out the health benefits. I've been guilty of doing this with empty calories from oyster crackers or Toasted's. Luckily I've solved this by substituting Wasa Crispbread crackers, which are high in fiber and protein and low in calories. There are plenty of different types and the price is pretty reasonable. You probably won't find them at your average grocery store so if you can't get them there then check Whole Foods, Trader Joe's, or online like Amazon. And I've already lost a couple pounds of pure fat with this as a part of my healthier vegan-based diet.

I hope you enjoyed this recipe for protein packed super soup vegan variation while staying on a budget.

Interested in more healthy frugal recipes? 

Read My Posts:

- Summer Veggie Bake Recipe

- Roasted Veggie & Wheatberry Salad

Stay Frugal & Fit My Friends!

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