Two healthy soup recipes for babies and toddlers – these recipes are easy and made from whole foods.
Lately it seems that I am either cooking something or eating something or feeding someone. Which is of course very normal in the life of a mom…especially when you have young children. So I thought I’d share two healthy soup recipes that I make all the time: two simple soups that are healthy and easy to make, and great for older babies and toddlers.
Disclaimer: I am not a doctor. You should always consult with your pediatrician about your child’s dietary needs. The American Academy of Pediatrics recommends starting solids once a baby is about six months old.
Baby Bee wasn’t really into solid foods until he was about a year old. And he really never has been fond of fruit or sweet things yet, but he loves vegetables and beans. I make these soups about once a week. These work well for babies that are ready for something a little bit more than the starter whole foods: banana, avocado, sweet potato, etc.
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Broccoli Soup for Babies and Toddlers
- Saute onion and carrots (if using) in olive oil in a large pot until softened, about 5 minutes.
- Add chopped broccoli florets and enough water to almost cover, about 2-2.5 cups. You don't want to over do it, or the soup will be too runny. The amount of water really depends on how large the head of broccoli is.
- Cover pan and bring to a boil, then reduce to a simmer. Simmer until broccoli is tender, but still bright green. Keep an eye on it, you don't want it to lose all the nutrients!
Remove pan from heat, and puree until smooth with an immersion blender right in the pan. Add the garlic powder.
- Once cool, you can freeze it in an ice cube tray and then put the cubes in freezer bags for warming up later. I like to do this so I always have something healthy on hand for Baby Bee.
Now for the second soup of the day…
Bean Soup for Babies and Toddlers.
A simple bean soup for babies over six months old and toddlers.
- 30 ounces pinto beans drained and rinsed
- 1 Tablespoon olive oil
- 1/2 medium onion chopped
- 1 cup baby carrots chopped
- 2 stalks celery chopped
- 1/8 teaspoon pepper optional
- 2 cups water
- Saute onion, celery, and carrots in olive oil in a large pot until softened, about 5 minutes.
- Add beans and water. Cover, bring to a boil and then reduce heat and simmer for about 15 minutes.
Remove pan from heat, and puree until smooth with an immersion blender right in the pan. Add pepper (if using).
- Once cool, you can freeze it in an ice cube tray and then put the cubes in freezer bags for warming up later, just like with the broccoli soup.
Both are really good if you are interested in the concept of metabolic programming, which is the idea that starting babies off with excellent nutrition will program their bodies to crave healthy food throughout their lives.
The lasting effects of metabolic programming include having children that will naturally gravitate towards good foods that make their bodies healthy and feel good, and stay away from the junk foods that make them feel bad. As Dr. Sears says in The Healthiest Kid in the Neighborhood, “These early good nutritional habits will become so imprinted on their sense of well-being that they are likely to hang on to them for life.”
So that’s what I try to do with the food my children eat, especially in the early years. Yes, now that my first born is older, he has some treats now and then. But he doesn’t give me a hard time about eating vegetables or good food at all. We never do artificial colors or high fructose corn syrup. But even with other treats, there have even been occasions when he has had too much sugar, and even reported to me that he doesn’t feel good. So I believe that metabolic programming works.
I hope you enjoy these healthy soup recipes for babies and children! They are a favorite in our family.
What were your babies and toddlers favorite first foods? Have you tried metabolic programming in your family?