Materials
crock pot or stovetop and soup pan
4 cans of beef broth
variety of frozen vegetables
sandwich bags
1 teaspoon dried parsley
salt and pepper to taste
Instructions
1. Before doing this activity with the children, divide bags of frozen vegetables
into sandwich bags. If the target number for the day is 1/4 , for example, separate
each type of frozen vegetable into bags of four. You might have four bags of
frozen corn, four bags of frozen green beans, four bags of frozen peas, and
four bags of frozen carrots (make sure you have enough bags for each child in
the class).
2. Using a crock pot or large pan, add four cans of broth.
3. Let each child choose a sandwich bag of vegetables.
4. Ask, "Who has the corn?" or "Who has the green beans?" and hold up the
empty bag the vegetable was originally in.
5. Have the children with that vegetable hold up their bags. Then let each of
those children add their bag of vegetables to the crock pot.
6. Count each bag as it is added to the pot. For example, count to four as the
four sandwich bags of one type of vegetable are added. Discuss how the four
bags equal one larger bag of the vegetable.
7. Add the parsley and salt and pepper. You might want to do this step to ensure
that the soup isn't too salty or peppery!
8. Turn the crock pot on high until the mixture boils. Turn it to low for at least
one hour. Safety Note: Put the crock pot in a safe area, completely out of
the children's reach, while it cooks.
9. Dish out the soup when it is ready, but give it plenty of time to cool before
the children sample it.
