Growing up, we had NO money, we were refugees. One of the suppers I remember my mother making was paprikash potatoes with cut up frankfurters. She’d saute onions, add potatoes, cut up lengthwise, salt, pepper & paprika & cook covered on a very low flame till potatoes are halfway done, adding water as needed. She also added caraway seeds which I don’t think kids will like. Then add cut-up frankfurters & cook till potatoes are done. If it’s too watery, cook uncovered until water evaporates. It is really very tasty & filling.
Also, if your kids don’t like beans or anything else in the soup, use an immersion blender to blend it. I use this method to make a cream of vegetable soup from all the vegetables from my chicken soup. I also use this method to hide all the veggies that everyone refuses to eat.
A delicious soup I make is zucchini soup. It is a Yomtov and Pesach staple. Make when zucchini is on sale, it freezes very well.
Saute an onion till translucent, don’t brown. Clean 3-4 ribs of celery, getting rid of strings. Cut up, (neatness doesn’t count as the whole thing will be pureed) add to onions. Saute for another 5-10 minutes. Scrub zucchini well, DON’T peel, and cut it in chunks. Add to pot and saute for another 5-10 minutes. Peel & chunk 2 large potatoes and add to pot. Add water and consomme soup mix to taste. Cover & cook until very soft. Let cool and puree till smooth. taste & adjust seasoning and thickness as it might be too thick. It will have a lovely green color. This recipe doubles & triples very well.