With my brother and his (large) family coming to town for the day, I wanted a healthy lunch I could make ahead of time and serve when they arrived. Who doesn’t remember eating Campbell’s Alphabet Vegetable soup as a kid? I think it’s safe to say that it’s a standard memory for most people in my generation. So why not follow our parents’ lead and grab the can opener and serve up some mmmmm mmmmm goodness to my brother’s family? I can think of a few reasons why making the homemade version was a better choice. Obviously, fresh vegetables are going to have more nutrients than the canned variety. The closer they are grown to your home, the better. And then there is the dreaded ingredient that somehow sneaks its way in so many foods you buy in a can or package: high fructose corn syrup. Yep, it’s in there. Don’t believe the silly ads by the corn industry, either. Our bodies don’t process the high fructose corn syrup and table sugar the same way and they don’t have the exact same effect. But I think table sugar is an ingredient to avoid, as well, so that argument doesn’t hold much weight with me, anyway.
The great thing about this alphabet soup is that it freezes well. This recipe is for a big batch because I was serving it up to a crowd, but even if you don’t have a crowd to serve you can make a big pot and freeze the uneaten portion for up to 3-4 months. Then on those days when you don’t have the time or inclination to make a homemade lunch, but want the wholesome goodness, pull it out and defrost! And kids love it. Remember the fun alphabet letters? You can’t go wrong; it’s a party in a bowl!
As soon as I told Meghan we were going to make Alphabet Vegetable soup for her cousins, she was super excited and ready to help.
Any time you can get your kid that excited about vegetables, it’s a good thing.Print
Toddler Eats: Alphabet Vegetable Soup
A kid friendly soup packed full of nutrients
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Makes about 24 toddler-sized servings. 1x
- Category: Soup
- Cuisine: American
- 2 tablespoons organic butter
- 1 yellow onion, diced
- 3 carrots, diced
- 1 russet potato, diced
- 1 sweet potato, diced
- 1 cup cauliflower florets, cut into small pieces
- 2 quarts (8 cups) chicken or vegetable broth
- 1 (14 oz) can diced tomatoes, not drained
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup alphabet pasta (or other small shape)
- 1 cup frozen green peas
- 1 cup frozen sweet corn
In a large stockpot or dutch oven, heat the butter over medium heat. Add the onion, carrots, potatoes, and cauliflower, and cook about 5 minutes, stirring a few times during that time. Add the broth, diced tomatoes, tomato paste, salt, and pepper. Bring to a boil, then reduce the heat, cover the soup, and cook another 20 minutes. Stir in the pasta and cook 5 more minutes. Stir in the peas and corn and cook about five more minutes, until the peas and corn are heated throughly.
- Serving Size: 1 of 24 servings
- Calories: 55
- Sugar: 2.3g
- Sodium: 222mg
- Fat: 1.7g
- Carbohydrates: 9g
- Protein: 1.5g
Keywords: kid friendly soup
Although this is definitely a kiddie recipe, the adults enjoyed it just like the kids. Meghan was having so much fun with her twin cousins that she didn’t eat that much of anything, but I was happy to have her eat a few bites in between their clowning around.
The older cousins all said yes when I asked them if they liked the soup. Since they all polished off their bowls, I think they were being honest and not just polite. All of the kids willingly ate a big bowl of vegetables–gotta love that!