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I have three kids, ages 11, 9, and 7, and all three of them will eat their vegetables. How do I do it? I swear, I’m not a wizard, I just make a darn good vegetable soup. Since January is National Soup Month, I figured this is the perfect time to share that delicious, no-fail recipe with all of you.

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I have always loved vegetables. My husband has grown to love vegetables. My children have a love-hate relationship with vegetables. I didn’t want to trick my kids into eating things, because I worried that it would cause them to be less adventurous with food later on. My solution to getting them to try more veggies was to put veggies into a soup. Our family just loves soup, so that made this kind of a no-brainer for me. Even better is that we can throw this recipe together on any weeknight, so really it is a win-win for me. Even someone who thinks they can’t cook will be able to make this soup! I even have friends with children who are pretty picky eaters that ask for this soup.

My family likes when I make a large batch of this soup so that we can have leftovers of it, but I’m giving you the original recipe. We add some croutons and parmesan cheese to this to give it a little extra body, and my husband really likes barley in it. Feel free to tweak it for whatever your tastes are and add or subtract any veggies that you may like. I would love to add mushrooms to it, but alas, since the hubby has a mushroom allergy, that’s just not possible for me. Whatever way you choose to make this, I hope your family enjoys it as much as mine does!

No-Fail Vegetable Soup


  • 2 Tbsp olive oil
  • 6 cups vegetable stock
  • ½ large onion, diced
  • 3 carrots, peeled and chopped
  • 5 stalks of celery, cleaned and chopped
  • 3 small potatoes, peeled and cut into 1-inch cubes
  • 1 28-oz can diced tomatoes
  • 2 small zucchini, peeled and chopped
  • ½ bag of frozen corn
  • ½ bag of frozen green beans
  • 1 bag frozen shelled edamame
  • 2 cloves garlic
  • 2 bay leaves
  • Salt and pepper to taste
  • Parmesan cheese (optional)
  • Cheese and garlic croutons (optional)


  1. Cover the bottom of a stock pot with the olive oil and add the onion, celery, carrots, garlic, and potatoes.
  2. Cook on medium heat until slightly softened or about 6 to 8 minutes.
  3. Add remaining vegetables, vegetable stock and bay leaves.
  4. Add salt and pepper to taste.
  5. Cook on medium heat for 30 to 40 minutes or until all vegetables have softened.
  6. Remove bay leaves.
  7. Prepare the bowl by placing a small amount of croutons in the bottom of the bowl and ladle the soup on top of the croutons.
  8. Garnish with a sprinkle of parmesan cheese on the top. Enjoy!