Kids’ Kitchen: Vegetable Soup

In the book, Tale of Despereaux, soup is a forbidden meal. In our house, soup is definitely not forbidden and is generally loved.

I love it because it’s easy. The kids love it because they can mix in tiny oyster crackers (they may like the flavors, too). For our Tale of Despereaux Book Club, I decided to teach the kids how to make my mom’s vegetable soup. This soup is one of my kid’s favorites (and I’m able to hide green veggies in it!).

 Let the kids make dinner tonight! Easy vegetable soup and knife skills #ihsnet #homeschool Click To Tweet

Vegetable Soup Kitchen Skills

This recipe is very versatile, but one thing it must have is vegetables. Peeling and chopping vegetables are necessary skills and ones the kids enjoy.

When chopping vegetables, we use a technique called Spider Fingers that we learned from our Raddish subscription. Put simply; the fingers stay curled to keep from being nicked during chopping.

We chose our favorite veggies for our vegetable soup, but you could always switch them out for your favorites.

The best thing about this recipe is that it was made by several eight-year-olds, who not only loved making it but also loved eating it. What’s your kids’ favorite soup?

Print Recipe

Vegetable Soup

Easy and yummy vegetable soup that the kids love making and eating. Serve with oyster crackers for more fun.

Course

Main Dish

Cuisine

American

Prep Time

30 minutes

Cook Time

1.5 hours

Passive Time

1 hour

Servings

servings

Ingredients

• 2 large carrots
• 5 lbs. potatoes
• 2 lbs. ground beef optional
• 1 large onion chopped
• 2 14 oz cans green beans or vegetable of choice
• 2 14 oz cans corn or vegetable of choice
• 2 14 oz cans tomatoes, diced
• 1 8 oz can tomato paste
• 1/4 cup SeasonAll
• To taste salt

Course Main Dish Cuisine American Prep Time 30 minutes Cook Time 1.5 hours Passive Time 1 hour Servings servings Ingredients 2 large carrots 5 lbs. potatoes 2 lbs. ground beef optional 1 large onion chopped 2 14 oz cans green beans or vegetable of choice 2 14 oz cans corn or vegetable of choice 2 14 oz cans tomatoes, diced 1 8 oz can tomato paste 1/4 cup SeasonAll To taste salt

Instructions

1. Peel and chop carrots. Cook in a large soup pot for about 10 minutes on medium heat.
2. Peel and chop potatoes. Add to carrots.
3. In a skillet, brown ground beef and onion. Salt to taste. If you prefer a vegetarian soup, skip this step.
4. Add diced tomatoes and ground beef to potatoes and carrots.
5. Add remaining vegetables and tomato paste to pot.
6. Add 1/4 cup of SeasonAll for spices.
7. Simmer for one hour until all flavors come together.

Recipe Notes

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