Counting Soup
- Yield: 8 servings
- Prep: 20 mins
- Cook: 10 mins
For a meat-free version use vegetarian broth in place of the chicken broth.
Ingredients
- 2cups peas, fresh and lightly steamed, or frozen
- 2cups corn kernels, fresh or frozen
- 2cups firm tofu cubes
- 2cups grated carrots
- 1/3pound green beans, cut into 1-inch pieces and steamed until tender
- 2/3cup alphabet noodles, cooked according to package directions
- 4cups vegetable broth, heated
Instructions
- Place frozen peas, if using, in a colander and run under room-temperature tap water to thaw. Drain thoroughly; transfer to a bowl. Repeat with frozen corn.
- Place all ingredients except the broth in separate bowls. Arrange bowls on the table in the following order: tofu, carrots, peas, corn, green beans and noodles. Place a regular dinner spoon in each bowl.
- Let the children go through the line with a medium-size soup bowl, counting in the prescribed number of spoonfuls of each ingredient: 1 spoon tofu, 2 spoons carrots, 3 spoons peas, 4 spoons corn, 5 green beans, 6 spoons noodles.
- Ladle warm broth over the top.
Recipe by Mollie Katzen
Nutritional Info *per serving
- Glycemic Load 0.88
- Calories 200
- Fat 3.5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 1g
- Cholesterol 0mg
- Sodium 540mg
- Potassium 420mg
- Carbohydrate 35g
- Fiber 5g
- Sugars 7g
- Protein 11g
- Trans Fat 0g
- Vitamin A 120%
- Vitamin C 20%
- Calcium 15%
- Iron 15%
