Our favorite soup recipes at this time of year are simple, but good for health-they are rich in protein, fiber and anti-inflammatory properties. Read on for great recipes that will keep you nourished, comfortable and comfortable in the coming months.

In view of the multiple health benefits of black beans, black beans are a staple food in many pantry. First, a cup of cooked black beans contains 15 grams of fiber, which accounts for about 50% of the total recommended daily for adults. These beans are also associated with lower cholesterol levels, especially low-density lipoprotein (or "bad") cholesterol, which can improve overall heart health. Black beans are a solid source of quercetin, which is an anti-inflammatory compound, so they can also help boost your immunity.

One of our favorite black bean soup recipes comes from honey and birch wood, which combines black beans, chicken broth, and canned tomatoes (an important source of antioxidant lycopene, as well as vitamins and minerals such as vitamin C and K, as well as folic acid and potassium) .

2 (15.5 ounces) cans of black beans 1 cup 15 ounces of chicken broth. Can tomatoes be diced

1. Combine all the ingredients in a medium pot. Boil and simmer for 10 minutes.

2. Take it out of the stove and use an immersion blender or traditional blender to blend.

If there is a super vegetable, it is probably similar to the all-purpose cauliflower. Cauliflower is not only high in fiber, but also an important source of antioxidants-especially glucosinolates and isothiocyanates, both of which have been shown to slow the growth of cancer cells. Similarly, broccoli also contains sulforaphane, which is another antioxidant. Test tube and animal studies have shown that it can further inhibit the development of cancer.

We especially like this recipe by food blogger Tori Avey because it actually only requires one ingredient-broccoli. You can add extra seasonings to make this soup a little more lively, but this is the simplest recipe you can find.

2 pounds of cauliflower (1 head) salt and pepper unsalted butter (optional, recommended)-if you want, you can add good quality vegan butter such as olive oil or Earth Balance

1. Remove the leaves and hard cores of the cauliflower. Cut into small flowers and wash carefully.

2. In a medium saucepan, boil 1 quart (4 cups) of water. Add 2 teaspoons of salt and stir until dissolved. Pour in the broccoli florets. Bring the water to a boil and close the lid. Let the cauliflower cook for about five minutes, until very soft and tender.

3. Use a slotted spoon to remove the florets from the cooking water; reserve the brine for cooking.

4. Put the boiled cauliflower in the blender and pour it in half. Pour the boiling water carefully until it reaches half of the cooked broccoli.

5. Cover the blender carefully and stir, scraping off the sides as needed, until the soup becomes a smooth puree. You may need to add more cooking water to get a soup-like texture. The longer the stirring time, the smoother the soup. Season with salt, pepper, and butter-a whole head of cauliflower requires about 1 tablespoon of butter (1/2 tablespoon per batch). Salt is your friend, if the soup tastes weak, don't be afraid to add more.

6. Repeat the process with the remaining batch of cauliflower. Serve the soup while it's hot. Leftovers will be stored in a covered Tupperware container for 1-2 days; the soup will need to be stirred after reheating.

Who said that chili must be a complicated thing? Of course not I Heart Naptime, the creative thinking behind these three-ingredient chili recipes. We have already praised the health benefits of black beans and tomatoes, but this pepper brings another protein-rich ingredient-ground beef-which makes this thick, hearty stew an excellent dish. Maintain high energy levels even on the coldest days.

Because animal protein such as beef contains all nine essential amino acids, it is considered a complete protein and is the key to healthy operation of the body. Lean beef is also rich in vitamins and minerals, including B12 (important for your nervous system), B6 ​​(important for your energy), zinc and iron.

1 (15 ounces) canned undrained chili beans 1 (10 ounces) canned green chili diced tomatoes 1 pound cooked and drained ground beef

1. In a large pot, mix the cooked beef, beans and tomatoes together.

2. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low heat and simmer for about 30 minutes.

3. Add salt and pepper to taste. Then enjoy your favorite ingredients such as shredded cheese, sour cream, chopped corn flakes and onions.

If you are looking for a rich and simple vegan soup, then The Wholesome Fork's green pea soup recipe is your best choice. Green beans contain a lot of vitamins, minerals, antioxidants and phytonutrients, so they have a wide range of health benefits. Carotenoids such as lutein and zeaxanthin contribute to eye health, while the high fiber content of peas helps the body's digestion process. In addition, vitamins C and E as well as zinc and catechins are powerful antioxidants that help your immune health. Finally, the anti-inflammatory compounds in peas, including vitamins A and B, help reduce the risk of diabetes, arthritis, and cardiovascular disease.

1 teaspoon olive oil 1 medium onion, chopped 1.5 pounds green peas (fresh or frozen) Enough water to cover the peas

1. Heat olive oil in a large saucepan over medium heat.

2. Add onions, cover, and cook until translucent-about 5 minutes.

3. Add the peas and pour in the water just soaked in the peas.

4. Cover the pot and simmer for 10 minutes.

5. Mix, season with salt and pepper (if necessary) and serve.

Not all soups have to be savory. In fact, one of our favorite soups is a great dessert or a slightly sweet breakfast. Given that its main ingredient is blueberries, which are rich in powerful antioxidants, this soup helps protect your body from free radicals and improve heart health.

The other ingredients in this soup from Easy Cheesy Vegetarian-honey and cinnamon-help to add a bit of sweetness and flavor without turning the soup into a sugar bomb.

1 cup frozen blueberries 1/4 teaspoon cinnamon powder 1 teaspoon honey or agave Serving: Greek yogurt or similar (optional)

1. Add all the ingredients to a saucepan and heat it over medium heat. When the blueberries release some liquid, simmer the mixture for about five minutes until it is piping hot. Crush some blueberries with the back of a spoon to get the desired consistency.

2. If necessary, top with Greek yogurt.

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