Try these make-ahead, freezer-friendly, and easy-to-make soups for lunch.

The complex flavor of this stew will have 'em thinking you've been simmering for hours. Adding the kale leaves at the very end ensures they keep their structure.

Collards bring antioxidants and iron to this hearty, warming soup, while sweet potato and almond butter lend a creamy texture.

This hearty soup makes a nice weekday lunch. Heat it in the morning and bring it to work in a thermos. By choosing a pasta made from whole wheat instead of semolina, you add more fiber to your meal.

Think of this as traditional chicken noodle with a surprising twist: It contains lemongrass, protein-rich soba noodles, and fresh ginger.

Include tofu and kale in miso soup for a magical concoction teeming with protein, antioxidants, and endless other health benefits.

This piquant soup exudes flavors culled from the Mexican kitchen, including a cumin-laced broth and a roasted tomatillo and cilantro pesto.

Roasting winter squash concentrates its natural sweetness and gives this soup a wonderful depth of flavor.

This solid Tuscan-style soup includes an Italian variety of kale, cavolo nero, that has crinkly leaves and a near-spicy bite; the dish gets significant protein from cannellini beans

A cool-weather crop, kale is readily available in supermarkets from fall through spring. This hardy green, a good source of calcium, vitamin A, iron, and phosphorus, lends its robust flavor to this satisfying soup.

When vegetables and legumes -- as found in this vegetarian chili -- funnel through your system, your cholesterol levels are more likely to stay balanced.

Coconut and rice milk are cool complements to the warm spices in this autumnal stew.

Ground turkey is a lower-fat alternative to beef chuck; kidney beans, loaded with vitamin C and omega-3s, are an especially nutritious option in this hearty soup.

The best fall flavors come together in this flavorful soup.

Top this hearty soup with a fresh pesto sauce made from dill, mint, and parsley.

Make the most of ripe avocados with this refreshing soup.

Keep a batch of this warming soup around for the week and you'll stay slim and satisfied.

Beets may take a while to roast, but their powerful healthy status makes it worth the wait. Garlic and leeks, both health-boosting alliums, add delicious flavor and dimension to any soup.

Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat. Try it in this flavorful soup.

Get the pizza flavor without the grease in this flavor-packed soup.

For this recipe, use a crisp, fiber-packed apple such as Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.

Enjoy this vegan soup with rice for your midday meal.

Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.

Greens, sugar snap peas, and carrots give this soup its lively taste (and colors) and add to its satisfying heartiness.

No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing.

The yogurt makes a cool, creamy counterpoint to this mildly spicy soup. As a budget bonus, this recipe makes enough to have a cup or two for the next day.

In this soup, low-sodium chicken stock is infused with saffron; blended with wine, onion, garlic, celery, peppers, and spices; and then pureed. This pureed soup is good served either hot from the saucepan or chilled.

This recipe was created with flexibility in mind, and is a great way to use up leftover vegetables. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

In a hearty soup, parsley dumplings speckle the broth with bits of green.

Fibrous squash makes this velvety, slightly sweet option satiating. Plus, research shows antioxidant-dense turmeric may boost the liver's ability to remove chemicals.

This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch.

Make the base of this soup in the beginning of the week and then simply add fresh greens and herbs each time you have it.

Barley lends a nice body to the chicken stock. Giving half the soup a quick puree makes it extra creamy.

Pair this ultrahydrating soup with these whole-wheat flatbreads; together they should keep you sated until supper.

This power-packed blend of peach and tomato makes for the ultimate summer meal.

Garlic is an immunity-boosting champ and may help ward off colds. Make a big batch of this sweet, velvety soup and freeze it.

This soup makes great use of leftover turkey. If you've already frozen the carcass, there's no need to thaw it out before using it in this recipe.

This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)

Escape the heat with a refreshing bowl of gazpacho.

These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.

This version of chicken soup is brimming with healthful beans, carrots, and bitter greens.

Serve this soup with garlic bread and vegetables for a simple lunch.

When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins. Enjoy them in this freezer-friendly soup.