4 Vegetable Soups for Your Kids

Are you having a hard time convincing your children to eat more veggies? Try these recipes for your kids.

Lentil Soup

Ingredients: 1 cup lentils, 2 bacon slices, 1 cup frozen onion, 5 ½ cups water, 1 pack frozen mixed vegetables, ½ teaspoon dried basil, 1 ½ teaspoon salt, 1 tablespoon sherry, and croutons

Preparation: Cook bacon and onion for 5 to 8 minutes then stir in vegetables, water, lentils, and basil, bring to a boil then simmer for 35 minutes before stirring in sherry and salt. Cool before pureeing soup in a blender then serve with croutons.

Barley and Vegetable Soup

Ingredients: 1 cup pearl barley, 2 carrots, 1 onion, 1 tablespoon olive oil, 1 stalk celery, 8 ounces mushrooms, 2 garlic cloves, 8 cups vegetable broth, 2/3 cup frozen corn, 1 teaspoon dried basil, 1 bay leaf, ½ teaspoon dried oregano, 2/3 cup frozen peas, 1/3 cup parsley leaves, 15 ounces drained and rinsed chickpeas, 15 ounces diced tomatoes, 1 ½ cups frozen green beans, and salt and pepper

Preparation: Heat oil in a pot then add carrots, onion, celery, and season with salt and pepper. Sauté for 5 minutes then add mushrooms. Stir in garlic, then add broth, tomatoes, green beans, chickpeas, corn, basil, barley, oregano, and bay leaf. Bring to a boil then simmer for 30 minutes. Add peas and cook for another 2 minutes. Discard bay leaf and stir in parsley and season with salt and pepper.

Black Bean Soup

Ingredients: 4 cans 15-ounce black beans (drained and rinsed), 2 tablespoons olive oil, 3 celery ribs, 2 yellow onions, 1 peeled carrot, 6 garlic cloves, 4 ½ teaspoons ground cumin, ½ teaspoon red pepper flakes, 4 cups vegetable broth, 1 to 2 teaspoons sherry vinegar or 2 tablespoons lime juice, ¼ cup cilantro, sea salt and ground black pepper, and garnish (avocado/cilantro/radish/tortilla chips)

Preparation: Heat olive oil in a soup pot then add onions, carrot, and celery. Sprinkle with salt and cook and stir occasionally for 10 to 15 minutes. Stir in cumin, red pepper flakes, and garlic before pouring broth and beans. Simmer until the beans are tender. Then puree 4 cups of the soup in a blender, pour it back in the pot, season with salt and pepper, then stir in lime juice or vinegar and cilantro.

Tomato and Red Pepper Soup

Ingredients: 1 can peeled potatoes with basil, 2 red bell peppers, 2 tablespoons butter, 1 sweet onion, 3 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon smoked paprika, 1 ½ cups vegetable broth, ½ tablespoon salt, 1 teaspoon sugar, ½ teaspoon ground pepper, 1 cup basil, 1 cup heavy cream, 1 ¼ cups aged white cheddar, 4 slices toasted sourdough bread

Preparation: To create cheese croutons, rub 1 garlic clove on the toasted bread then sprinkle with cheese. Broil for 2 minutes until golden. To create soup, sauté onion and pepper in melted butter for 10 minutes. Next, stir in garlic, smoked paprika, and tomato paste. Then stir in tomatoes, broth, sugar, salt, and pepper. Crush the tomatoes then bring soup to a boil. Simmer for 15 minutes before stirring in basil and cream. Serve with the cheese croutons.

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