By Ann Martin

Jump start a healthy diet this year, by cooking up some of these delicious and healthy vegetarian soups! Although, there are many appetizing soups available at your local grocery store, nothing even comes close to scrumptious homemade soups. There are many health benefits to making your own food, especially when it comes to soups. You can control the ingredients, thus eliminating any processed foods and ingredients and the high sodium levels, which are typically associated with canned soups. If your family is like mine, soups are a wonderful to incorporate those extra servings of vegetables without all the complaints! This time of year is perfect for a piping hot bowl of soup and with these healthy vegetarian soup recipes, you'll be certain to better your diet with each bowl.

Minestrone with Mushrooms and Feta

• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 2 cups stemmed shiitake mushrooms, sliced
• 3 14 ounce can vegetable broth
• 1 15 ounce can cannellini beans, rinsed and drained
• 1/2 cup dried orzo
• 1 1/2 cups quartered cherry tomatoes
• 1/4 cup small fresh oregano leaves
• 1/2 cup feta cheese, crumbled
• Freshly ground pepper
• 1 tablespoon extra virgin olive oil

• 2 14 ounce cans reduced-sodium chicken broth or vegetable broth
• 1 9 ounce package refrigerated tortellini
• 1/2 8 ounce tub cream cheese spread with chive and onion
• 1 10 3/4 - 11 ounce can condensed tomato or tomato bisque soup
• Snipped fresh chives (optional)

• 3 14 ounce can vegetable broth
• 1 15 ounce can tomato puree
• 1 15 ounce can white or Great Northern beans, rinsed and drained
• 1/2 cup converted rice
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups coarsely chopped fresh spinach or kale leaves
• Finely shredded Parmesan cheese

1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 3 carrots, halved lengthwise and thinly sliced crosswise
• 2 celery ribs, halved lengthwise and thinly sliced crosswise
• 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
• 1 fennel bulb-halved, cored and thinly sliced
• 1 medium tomato, cut into 1/2-inch dice
• 2 bay leaves, preferably fresh
• 6 cups water
• One 3-inch square Parmigiano-Reggiano rind
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped basil
• Salt and freshly ground pepper
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
2. Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.

• 2 tablespoons extra-virgin olive oil
• 1/2 large white onion, chopped
• 3 small celery ribs, thinly sliced (1 cup)
• 1 garlic clove, minced
• 1 1/2 pounds broccoli, cut into florets
• 3 1/2 cups water
• Salt and freshly ground pepper

• 4 ounces sharp cheddar cheese, coarsely shredded (1 cup)

1. In a large saucepan, heat the olive oil. Add the onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
2. Add the broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until the broccoli is tender, about 10 minutes.
3. Transfer the contents of the saucepan to a blender and puree until smooth. Season the soup with salt and pepper and serve with the Cheddar Crisps.

1. Preheat the oven to 350°. Line a baking sheet with parchment paper. Sprinkle the cheese on the sheet in eight 2-inch rounds. Bake for 18 minutes, until darkened slightly. Blot the crisps with paper towels and let cool (they'll harden as they cool).

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 large onion, coarsely chopped
• 1 quart low-sodium vegetable broth
• 1 quart water
• 2 pounds carrots, sliced 1/3 inch thick
• 6 large scallions, thinly sliced crosswise
• 2 teaspoons poppy seeds
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and freshly ground pepper

1. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
2. Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.
3. Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.