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Big Bad Wolf Soup


6 Servings12 Servings24 Servings
Olive oil0.5 Tbsp1 Tbsp2 Tbsp
Onion, chopped0.5 cup1 cup2 cup
Red bell pepper, chopped0.75 cup1.5 cup3 cup
Garlic0.5 clove1 clove2 clove
Chili powder0.5 Tbsp1 Tbsp2 Tbsp
Butternut squash, peeled, diced2 cups4 cups8 cups
Water0.75 cup1.5 cup3 cup
Whole-kernel corn, frozen1 cup2 cup4 cup
Tomatoes, stewed0.5 cup1 cup2 cup


  1. 1. Heat oil in a large non-stick skillet over medium heat. Add onions, bell peppers and garlic. Cover and cook for 8 minutes.
  2. 2. Add chili powder. Cook 1 minute, stirring constantly.
  3. 3. Place onion and pepper mixture in slow cooker. Add squash, beans, water, corn and tomatoes. Cover and cook on low for 8 hours or until soup is thick.
  4. 4. Note: cooking on high will take less time, but be sure not to scorch the soup on the bottom of the pot.
Nutrition Facts
Serving size 3/4 cup (200g)
Amount Per Serving
Calories 286 From Fat 21
% Daily Value*
Total Fat 2g 3%
Sat. Fat 0g 0%
Cholesterol 0mg 0%
Sodium 64mg 3%
Total Carb 53g 18%
Dietary Fiber 12g 48%
Sugars 5g
Protein 15g
Vitamin A 65% Vitamin C 80%
Calcium 10% Iron 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

For added protein and a non-vegetarian option, add leftover chicken. You can also add any other leftover vegetables and spices to change the flavor.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Fruit/Vegetable
  • Milk