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  • 2 cups peas, fresh and lightly steamed, or frozen
  • 2 cups corn kernels, fresh or frozen
  • 2 cups firm tofu cubes
  • 2 cups grated carrots
  • 1/3 pound green beans, cut into 1-inch pieces and steamed until tender
  • 2/3 cup alphabet noodles, cooked according to package directions
  • 4 cups 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

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The recipe was originally published as Counting Soup on

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