Maureen started developing a bean-based soup in 2001 and her husband, a recent culinary arts graduate from NAIT, insisted the product be so easy to make that you just add water. Soon, they were experimenting with delicious all-natural flavor combinations - staying away from the salt and MSG in chicken or beef bases. “There was no way added sugars and chemicals were going to ruin our beautiful, hea
lthy Souptacular soup!”
After lots of experimentation and development, Souptacular was ready for the St. As a result, Souptacular’s menu appeals to a wide cross-section of soup lovers, from college students and bachelors who just add water, to the “soup chefs,” who add different meats and veggies to individualize their soups. Even though their Farmers Market days have ended in 2020 you can easily find Souptacular Soups on many grocery stores shelves throughout Alberta! Plant based Souptacular has gone from strength to strength. “Everyone loves our fast, healthy, pulse based soups”!
