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.


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


  1. 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.
  2. 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.
  3. 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.
  4. Ladle warm broth over the top.

Recipe by Mollie Katzen

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0.88
  • 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%