Kids feel comforted, warm and nourished eating a nice bowl of hot soup on a cold winter day. Ancient Romans made a thick porridge that was some of the earliest soups. Then it was discovered that broth poured over bread make a hearty meal and was called soup, in ancient Teutonic. Soon cooks started pouring broth over different grains, beans, noodles, and vegetables. There are three kinds of bowls used for soup: the smaller portion cup, the deep bowl, or the dramatic shallow bowl. Kids can start with pure filtered water. Split peas and lentils are thin-skinned so they cook quickly without soaking. Legumes are high in protein and fiber, lowering cholesterol, reducing heart disease, diabetes, and overweight issues. To make them easy to digest, kids can bring 2 cups of water and 1 cup of organic lentils or split peas to a boil at high heat for a minute or two. Then skim the white impurities off the top and rinse the legumes in a strainer. Kid Chefs can make organic split pea soup using all organic ingredients. Bring 4 cups of water and 1 cup of split peas to a boil and cook 10 minutes. Skim any impurities off the top of the water and add sprigs of fresh cut garden parsley, rosemary, oregano, and sage. Simmer another 10 minutes and add two cubed organic red potatoes, two carrots, ¼ red onion, 1 clove of garlic, and simmer for 40 more minutes. Add 1 tbsp organic butter, ¼ tsp curry powder, ¼ tsp sea salt, dash of cumin and cayenne pepper. Freshly made soup is a hearty, delicious, healthy meal.