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15 Soups for National Homemade Soup Day

By +Leyla Shamayeva on Feb 04, 2014 09:00 AM in Recipes

Just when you think you know all your National food days, one more springs up on you. Today, celebrate National Homemade Soup Day by whipping up one of the warm, veggie-packed bowls below. They are all low-fat and simple to make, coloring up your plate with a variety of nutrients despite using minimal ingredients. The best part? The flavorful water in each bowl leaves you satisfied for less calories. Choose your favorites, take a look at our soup and stew cooking tips, and give them a go!

Vegetable & Bean Soups

Here’s a different way to enjoy the vegetables you have sitting in the fridge: mix them into a soup with herbs. A plain vegetable soup bowl contains the vitamins and antioxidants of the vegetables it contains. Add beans or tofu to the mix for extra protein and fiber. Try:



Non-Vegetarian Soups

The complete proteins in these soups will keep you full for hours after your meal. Take in healthy fish oils from seafood, cancer-fighting selenium and B vitamins from turkey, and low-fat flavors from the chicken in these recipes: 



Hearty Whole-Grain Soups

Vegetables, protein, and whole-grains really make these soups a complete liquid! In addition to the benefits of the soups above, barley, different rices, and other whole grains add a dose of fiber to an already filling meal. Try: 



Your thoughts…

What are your favorite benefits of soup? Which soup are you making for National Homemade Soup Day?

Tags: soup


These soups are not your every day soup. Give me something that's actually family friendly then I'll make it. Vegetable beef barley and vegetable beef my kids will eat, so I think I'll just stick with the good ole' fashion cook book.

I agree with Calliebrain more family friendly recipes would be better.

Turkey and lentil with curry powder really appeals to me.  Sounds like a winter winner.



Children will eat almost any soup if they choose some of the vegetables and help to make the soup. When mine were small and when I was teaching life skills to special needs teenagers, I had each child bring in a vegetable from home. With my own two, they picked 2 veggies each. I always supplied something as well.

We would put all the veggies in a pot with either chicken stock or vegetable stock.

My contribution to the pot was always butternut squash or brusselsprouts.

In all my 24 years of teaching, not one child said they didn't like the soup. I believe they are willing to try new things if they are part of the process.


Thank you, Leyla, for these inviting recipes.  Children can become accustomed to new soups.  When I was a child, it was about avoiding soups that had (to me) odd names.  If you dub a soup a family-friendly name to which your children can relate, they may be more willing to try & quite possibly find it yummy.  In any case, as an adult, I will def enjoy some of these nutritious & comforting recipes. 

Why don't you post the nutrition value when you post a recipe? If we are watching our fats, carbs, calories, sodium, and protein it would be extremely helpful to have the nutritional guidelines with the recipe.

I agree with lisapootsco! It would be more beneficial to know the nutritional values of these various soups, especially, for people who need to keep track of their daily nutritional intake.

I made a delicious creamy potatoe leek soup and posted it in my CC recipe blog:

Vegetables and whole grains contain the essential amino acids our bodies require to create protein. This soup contains silken tofu which adds addititional protein and creaminess without saturated fat or cholesterol.

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