A friend of mine wrote this great article about his kids and making soup... he says it's from his "Golden Treasury of Tolerated Teen Meals."
My kids aren't very big into soups right now, but I like them on cold days or when I'm feeling under the weather. A few days ago, I made "Faux Pho," my take on that amazing Vietnamese beef soup...
I used some low-sodium beef stock as a base (no time to make good beef stock from scratch!) and infused it with lime, fresh ginger, sweet onion, and a dash of fish sauce. Add rice noodles, thinly sliced beef, fresh basil or mint, and fresh bean sprouts to make it into a quick and easy meal. The broth freezes well, so you can freeze it in 1 or 2-cup containers and thaw what you need, adding the other stuff once the broth is heated up.
One of my Husband's favorite soups is a sweet-potato and corn chowder that's very nutritious and pretty easy to whip up:
Sweet Potato and Corn Chowder
1 large or two small cans Bruce's yams (it must be Bruce's -- they're not too fiberous and taste the best. Luckily, they're available at most grocery stores. Fresh sweet potatoes are great, but a huuuuge pain in the backside to prep for this recipe.)
fresh corn, cut off the cob (or use frozen sweet corn -- Trader Joe's has a great one)
4 to 6 thick strips of smokey bacon
4 cups homemade chicken broth (or a low-salt pre-made version)
1/2 large sweet onion
sour cream or plain yogurt, for garnish
Peel the onion, chop it into chunks, and mince it very finely (or puree it in a food processer). Set aside.
Open the yams and drain them in a colander. Rinse them under cool water, and drain again.
Cut the bacon into rashers (tiny strips). Put them in a deep-sided, heavy soup pot, then put the pot onto medium-high heat and allow the bacon to render out its fat and sizzle gently.
Once there's a bit of bacon grease at the bottom of the pot and the bacon is lightly browned but still meaty-looking, add the minced or pureed onion and cook, stirring often, until the onion starts to turn golden.
Add the chicken broth, stir well, and bring to a simmer.
Add the sweet potatoes and the corn, and heat through. Turn off the heat.
Using a stick blender, puree the soup in the pot. If you don't have a stick blender, very, very carefully scoop cups of the soup into a blender, and puree it. Work in batches -- that's a lot of soup you've got there.
Once the soup is completely smooth and velvety, return it to the pot, set the heat to medium, and heat it through. Taste, add salt and/or pepper, if needed.
Serve at once, with a dollop of sour cream or plain yogurt on top (thicken the plain yogurt by draining it through a cheesecloth or mesh sieve for about 10 mintutes).