This tasty soup comes together, and is a fantastic way to get kids of all ages to eat their veggies! Start it about 30 minutes before you want to serve it. ,As kids get older, you can leave out the alphabets (or replace them with tiny shells, orzo, or other small pasta), but those letters floating around in the soup gives it great appeal to young eaters. This soup will recall the canned version—but it’s much better and fresher. Photos by Evan Atlas.
- 1/2 cup tiny alphabet noodles
- 1 tablespoon olive oil
- 2 medium carrots, peeled and cut into small dice
- 2 medium potatoes, peeled and cut into small dice
- 1 cup green beans, cut into 1-inch lengths (use organic frozen green beans if fresh are unavailable)
- 32-ounce carton vegetable broth, or 4 cups water, or 2 vegetable bouillon cubes
- 1/4 teaspoon paprika
- 1/4 teaspoon dried dill
- 1 cup diced ripe tomatoes or about half of a 16-ounce can diced tomatoes, (see Notes)
- 1 cup frozen green peas, thawed
- Heat the oil in a large saucepan or small soup pot. Add the carrots and potatoes and 1 cup water. Bring to a rapid simmer, then lower the heat and cook for 5 minutes.
- Add the green beans, alphabet noodles, broth, tomatoes, dill, and paprika. Return to a simmer, then cook gently, covered, for about 15 minutes, or until the vegetables and noodles are tender.
- Add the peas and simmer for just a couple of minutes longer. Add a little more water if the broth seems crowded and cook just until heated through.
- If you’d like a more tomatoey soup, use the entire can of diced tomatoes, or double the amount of fresh tomatoes.
- If there are leftovers, much of the broth will be absorbed by the noodles. Add water as needed, then correct the seasoning with additional paprika, dill, and salt if needed.
- Here are more simple soups for kids and teens.