Soups can make it easier to eat more vegetables. Maximize flavor and nutrition with these ideas.

• Some broths are vegetarian by nature. Minestrone is typically packed with tomatoes, onions, garlic, celery, carrots, and beans. But you can add others, like zucchini, broccoli, or green beans. Spice things up with herbs and seasonings; try basil, thyme, and oregano — which may have heart-healthy and antimicrobial properties.

• Try pureed vegetable soups, which can achieve the texture of chowder without the cream. Butternut squash, cauliflower, pumpkin, carrots, or sweet potatoes add a flavorful finish to any bisque. Add a nutrition kick to classics like tomato or broccoli-potato by throwing in kale, spinach, or Swiss chard.

• Boost the whole grain content of soups by ditching the noodles for wild or brown rice, barley, or quinoa. And remember, beans add sustenance by contributing protein, antioxidants, fiber, and iron.