Sauté 1 lb of lean turkey sausage with 1 diced onion, 1 chopped bell pepper, and 2 minced garlic cloves in 1 tbsp of olive oil.

Add 4 cups of low-sodium chicken broth, 1 can of diced tomatoes, and 2 cups of fresh spinach.

Simmer for 20 minutes.

Season with salt, pepper, and a pinch of Italian herbs.

Sauté 1 diced onion, 2 minced garlic cloves, and 1 chopped carrot in 1 tbsp of olive oil with 1 tsp of curry powder.

Add 1 cup of red lentils, 4 cups of vegetable broth, and 2 cups of cubed butternut squash.

Simmer for 25 minutes until soft, then blend half for a creamy texture.

Season with salt and pepper.

Roast 4 cups of cherry tomatoes, 1 diced onion, and 2 cloves of garlic in 1 tbsp of olive oil at 400°F for 25 minutes.

Blend with 4 cups of low-sodium vegetable broth, ½ cup of fresh basil, salt, and pepper.

Stir in ¼ cup of Greek yogurt for creaminess.

Garnish with a few basil leaves.

Sauté 1 diced onion, 2 chopped carrots, 1 chopped celery stalk, and 1 chopped zucchini in 1 tbsp of olive oil.

Add ½ cup of barley, 4 cups of low-sodium vegetable broth, 1 can of diced tomatoes, and 1 tsp of thyme.

Simmer for 30 minutes until the barley is tender.

Season with salt and pepper.

In a pot, sauté 1 diced onion and 2 minced garlic cloves in 1 tbsp of olive oil with 1 tsp of cumin, 1 tsp of smoked paprika, and ½ tsp of turmeric.

Add 1 can of chickpeas, 4 cups of vegetable broth, 1 cup of chopped spinach, and 1 tbsp of lemon juice.

Simmer for 15 minutes.