Who doesn’t love a good soup night? For Sue and her family of eleven, soup night was more than a meal. It was a ritual, a reason to gather, a dinner option everyone could agree on. In a life filled with homeschooling, muddy farm boots, and the never-ending search for the missing sock, soup night was an anchor in the beautiful chaos. Sue grew up on a regenerative farm in northern Pennsylvania where soup was how you took care of people: warm and nourishing with endless variety.
So when COVID hit and the world became strange and isolating, Sue turned to what she knew. She started making soup. For her family. For neighbors. For the lonely, the grieving, and the overlooked. Hundreds of dollars' worth of soup a week—given away, no questions asked. Because even if you couldn’t gather together, soup night still mattered. And sometimes the simplest act—bringing someone a jar—could be the most meaningful.
As the weeks stretched on and the requests kept coming, Sue’s mother, recovering from a recent stroke, looked at her and said, “You’ve got to stop giving it all away. You need to start selling this.” With her family’s encouragement and a friend who offered to help with branding, Soupapotamus was born.
Living in the Finger Lakes region of New York, Sue saw how her children glowed in the summer—sun-kissed and full of energy. But in the colder months, something shifted. They weren’t sick, just less boisterous. Eventually she realized that seasonal nutrition loss was a major culprit. So she began raw-dehydrating her homegrown vegetables, capturing their peak nutrition, locking in enzymes and color, and preserving the glory of summer in every batch. The goal? Create something so simple her five-year-old could make it. Just add water, stir, and in minutes—magic soup, as the kids began to call it. They loved it, and it became a centerpiece of their home life.
That’s what sets Souptapotamus apart, convenience without the compromise.
These are no ordinary soups. Sue even developed a unique lectin-removal process for her bean recipes—something food scientists praised—making them easier to digest, more bioavailable, and perfect for sensitive stomachs.
The ingredients choices are very deliberate. Most come from Sue’s own farm, but much is purchased from small growers across the Finger Lakes region. If a farmer has unsold produce at the end of the market, Sue buys it. Nothing wasted. Every batch supports the land and the community that raised it.
Everything is made in-house—in their family-run Soup Barn, where each of her children plays a part. Abraham jars over 100 soups an hour. Noah is the bag sealing expert. Ana manages photos and social. Rachel calls in from St. Louis. Sue’s daughter-in-law runs the farmers market booth. Even the youngest lend a hand in flavor testing.
With countless small-batch flavors like White Bean Chili, Uncommon Ramen, and Feelin' Veggie Good, there’s a Soupapotamus option for every season and every craving. And the best part? Dinner’s ready in five minutes. No prep. No stress. No excuses.
That’s the heartbeat of this brand: bringing back soup night. Sue has created the perfect comfort food that invites you to slow down. Light a candle, pass the bread, and be together. Soupapotamus makes summer in a jar—served one steaming bowl at a time.
So pull out a pot, add water, and make soup night magic. Visit their website at soupapotamus.com.
