A healthy vegetable soup recipe is Moroccan Coriander Vegetable Soup from Woman's Day. Other good options include the magazine's Veggie Chili, Roasted Broccoli Soup, Spring Chicken and Vegetable Soup, and Split Pea Soup.
To make Moroccan Coriander Vegetable Soup, cook 3 chopped yellow onions in 1/4 cup of olive oil for at least seven minutes, and then mix in 1 head of garlic, 3 tablespoons of ground cumin, 3 tablespoons of ground coriander, 1 teaspoon of red pepper flakes and 1 tablespoon of salt. After a few minutes, add a sachet containing 2 bunches each of parsley and cilantro, 1 pound of chopped carrots, 2 pounds of chopped sweet potatoes, 2 pounds of chopped red potatoes and 2 pounds of cubed butternut squash. Stir in 4 cans of chickpeas, 3 cinnamon sticks and 6 quarts of vegetable broth.
Bring everything to a boil, and then reduce the heat to a simmer for 25 minutes. After removing the sachet and cinnamon sticks, add honey to taste, and top the soup with 2 cups of cooked couscous and 1 cup of fresh cilantro.
Make Veggie Chili by sauteing 1 cup of chopped onion and 1 cup of chopped red pepper in 2 teaspoons of oil and seasoning the vegetables with 2 tablespoon of chili powder, 2 teaspoons of minced garlic and 2 teaspoons of ground cumin. Add 2 1/2 cups of water to the mixture, along with 1 can of pure pumpkin, 1 medium zucchini, 1 can of crushed tomatoes and 1 cup of frozen corn. Bring the chili to a boil, and then simmer it for 10 minutes before adding 1 can of black beans and 3/4 cup of dry cooked Bulgur wheat. Serve the soup with 1/2 cup of chopped cilantro and shredded cheddar cheese.