Assign students different ingredients to bring to class so you can make soup. Depending on the grade level, you can first sort them by color, what part of the plant we commonly eat, if they grow above or below the ground, etc. You decide who gets to cut up the vegetables!
2 cans diced tomatoes, undrained 2 cans corn
4 potatoes, peeled and cubed 6 bullion cubes
3 medium onions, sliced 6 cups water
4 celery ribs, sliced 1 t salt
4 carrots, sliced 1/2 t pepper
1 bag frozen cut green beans basil
1 bag frozen peas oregano
mix all ingredients and cook using one of these methods: microwave - cook covered on high for 30 minutes, stir and cook on half power another 30 minutes slow cooker - combine everything except frozen vegetables and cook on high for 6 to 8 hours - add frozen vegetables and cook 2 hours longer or until vegetables are tender |