Make National Family Meals Month SOUPer Duper!



September is National Family Meals Month, a nationwide event designed to promote significant benefits of regular family meals. Join Erin Good, Hy-Vee Dietitian with the Iowa Academy of Nutrition and Dietetics, as she shares an easy and tasty soup recipe good for all ages. By eating more family meals together, kids and teens are more likely to get better grades in school and lower their risk of becoming overweight. SOUPer duper!


New Season, New Goals

Fall is the perfect time to reflect on how often family meals occur in your household. If it’s less than 2-3 times per week, consider your biggest barriers and excuses. As the seasons change, can your family also embrace change and prioritize one more family meal?


The Most Delicious Season of All Packed with good-for-you ingredients, Erin will share with

viewers this SOUPer Duper recipe, proving you don’t have to sacrifice time or taste for wholesome meals.



Erin Good represents the Iowa Academy of Nutrition and Dietetics as a

nutrition expert promoting healthy eating throughout the community.

Make National Family Meals Month SOUPer Duper!



Ravioli & Vegetable Soup


(Serves 4)


All you need:

  • 1 Tbsp extra-virgin olive oil

  • 2 cups diced bell pepper and onion

  • 2 cloves garlic, minced

  • ¼ tsp crushed red pepper, or to taste (optional)

  • 1 can (28-oz) Hy-Vee crushed tomatoes, preferably fire-roasted

  • 1 can (14-oz) vegetable broth or reduced-sodium chicken broth

  • 1½ cups hot water

  • 1 tsp dried basil

  • 1 package (6- to 9-oz) fresh or frozen cheese (or meat) ravioli

  • 2 cups diced zucchini, (about 2 medium)

  • Freshly ground pepper to taste


All you do:

  1. Heat oil in a large saucepan over medium heat. Add peppers, onion, garlic and crushed red pepper and cook, stirring, for 1 minute.

  2. Add tomatoes, broth, water and basil; bring to a rolling boil over high heat.

  3. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.


Nutrition Facts per serving

(2 cups): 263 calories, 9 g fat, 3 g saturated fat, 750 mg sodium, 38 g carbohydrate, 7 g fiber, 11 g protein; 60% DV vitamin C, 41% DV vitamin A, 16% DV calcium, 41% DV iron


Source: www.EatingWell.com

© 2020 by Iowa Academy of Nutrition and Dietetics | Terms | Privacy Policies  | Contact