2 February 2026

When I was planning the BHC Westchester Soup Swap, I thought of that old Campbell’s commercial, “soup is good food” (I love that it’s a couple of construction workers touting the benefits of vegetable soup!). How funny that I still remember the tune forty years later, but I can’t remember what I had for lunch yesterday.

Anyway, it really got me thinking…soup really is good food! Five reasons:

Fluids. Soup is mainly water, with broth-based soups up to 90% water. You know what else is mostly water? The human body. The USDA still hasn’t seen fit to include it in the picture (although the written guidelines do mention, “Choose water and unsweetened beverages to support hydration”), but water is the basis of good nutrition.

Fiber. Most soups contain vegetables, legumes and/or whole grains - good, and varied, sources of fiber. We need fiber for gut health, blood sugar stability, cholesterol management and satiety. Along with the water, it also helps keep us regular!

Makeovers. If you follow my Instagram, you know I’m a huge fan of leftovers. Soup doesn’t care if your spinach is wilted or your tomatoes are soft. As long as it’s not moldy, anything is fair game. If I’ve cooked a pot of beans for another recipe and I have some leftover, it often goes in a soup. Stop food waste - make (and eat) soup!

Time saving. Soup doesn’t have to be the pot simmering on the stove all day (although that does make the house smell nice). Many soups can be made in less than thirty minutes, and it’s easy to make a big pot and save some for later. Cook once, eat twice or more. Freezes well too.

Easy. Whether your goal is to improve your health, save the planet or protect animal welfare, plant-based soups are an accessible addition to your diet. You almost can’t mess it up. I’m happy to share some of my favorite recipes - reach out for my free Sensational Soups pdf - but I encourage you to experiment in the kitchen. And don’t forget the herbs and spices.

The Soup Swap didn’t happen (perhaps I should have written this post before the event to create more hype). I took my soups on the road to the BFA Seed Swap, where I was greeted by a warm community of neighbors who care for each other and the soil. It was 7℉ out, but people were thinking about growing food - yay! I’ll be collaborating with DIG farm, Mill River Supply and more local libraries in the coming months, so stay tuned.

Yesterday, I made a makeover of my lentil soup by adding cubed potatoes (thank you Plant Based on a Budget for the inspiration). It’s definitely soup weather, with beautiful snow everywhere. If I’ve inspired you to make a plant based soup of your own, let me know in the comments.