Football Fan or not, have fun with this party idea on Super Bowl Sunday.    

SP! It’s just 2 Sundays away (Feb 3rd) and I don’t know about you, but unless our team is in the Super Bowl, I’m a fair-weather fan.  Instead, I’m thinking about the fun event my friends and I started a couple of years ago on Super Bowl Sunday.  It’s called:


“The Soup-er Bowl”

After all, this is the perfect time of year to be cooking up a big pot of soup. But eating the same soup over and over can be boring, especially when there are just 1-3 people in your household.  That’s where the Soup-er Bowl comes in.

Here’s how it works: 

Have each person sign up to make her/his favorite soup, stew, or even stock.  The key is that it be freezer worthy.  To keep it heart-healthy, use our list below.

Each person brings a designated number of containers (3-4 cups each) filled with frozen soup.

Each guest also brings enough so everyone tastes a sample of each soup. For a large group, you may want to go with a lottery system.  Then, let the swap begin!

Here are 10 soup, stew and broth ideas from our Well-Fed Heart Recipe Library:

Chipotle Black Bean Chili

Chipotle Black Bean Chili

For our Chipotle Black Bean Chili, we found the beans on sale for 79 cents a pound.

Try these and add your own heart-healthy favorites to this list.  Go for high fiber– think whole grains, beans, lean protein and low – or no – added salt, sugar and fat.


Share pictures of your swap on our facebook page, too!


The new giving twist:

Lastly, the new twist on our event this year will be for participants to bring $10 worth of nutritious low-sodium canned soups and stocks for our local food bank.   Collectively, we can make a nourishing contribution to others.

So, happy Super Bowl, or Soup-er Bowl…and let it be a heart-healthy one.


Remember, if I can do it, you can too.

                                                                                              Susan Levy
                                                                               Publisher, Well-Fed Heart


This week’s featured recipe:

 Indian Spiced Lentils and Squash