Alphabet Soup might be the most kid-friendly and fun recipe that exists! Make a batch of this tasty soup for your kids and they’ll spell “YUM!” in their bowl.
How many of you remember your mom or dad opening a can of Campbell’s alphabet soup for you when you were little? I still vividly remember the sound of the can opener popping the top off, seeing the bright orange inside the can and watching it plop it into the soup pot to be heated. Minutes later I would be swirling my spoon in the soup trying to figure out which letter or number was which and trying to eat (or save, depending on the day) my favorites. I also remember actually finding it to be “fun food”.
I set out to make my own homemade version that’s quite a bit healthier than the alphabet soup I grew up on and I think it delivers. This homemade Alphabet Soup recipe takes no time to prepare, freezes beautifully and is perfect on cold winter nights. It’s also a great choice when you’re trying to get your kids to eat more vegetables (or learn how to spell!), but they’re being resistant.
I find soup in general to be a great way to get kids to eat and alphabet soup is especially fun for them because they can actually learn and participate in their meal. I’ve been making alphabet soup for the kids since Kenya was a baby and they love it because it’s super delicious and the most fun to eat. They chug this yummy soup like it’s a glass of water. Need I say more!
I don’t always encourage my kids to “play” with their food, but I make an exception for Alphabet Soup. Making food fun is the best way to get your kids to be more excited about eating. If your looking for more fun, kid-friendly recipe try Animal Face Toast, Egg and Bacon Bunnies, Sandwich-on-a-Stick Rainbow Roll Up Sandwiches.
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 stalk celery, finely chopped
- 1 large carrot, finely chopped
- 1 yukon gold or waxy potato, peeled and chopped
- 1 teaspoon kosher salt
- 1 14 ounce can diced tomatoes
- 1 32 ounce box vegetable or chicken stock
- 1 bay leaf
- 1/2 cup letter pasta
- 1/2 cup corn (I use frozen)
- 1/2 cup peas (I use frozen)
- Heat the oil in a medium sized pot and saute the onion, celery, carrot, potatoes and salt for 4 minutes.
- Add the tomatoes, stock and bay leaf and bring to a boil. Cover, reduce and cook for 15 minutes.
- Bring the heat back to a boil, add the pasta and cook for 5 minutes. Add the corn and peas and cook for an additional 5-6 minutes or until pasta is tender.