Growing Vegetable Soup

Learn about vegetables together. Read a book and then make vegetable soup! Affiliate links are included in this post.

Growing Vegetable Soup

Growing Vegetable Soup by Lois Ehlert

Lois Ehlert created Growing Vegetable Soup with her signature cut-paper style and typical bright colors. To make vegetable soup, you must first plant the seeds. Care for them and watch them grow. When it’s harvest time, gather them up and add them to a soup. The book even includes a simple recipe for vegetable soup on the back cover.

Make Vegetable Soup

If you have garden space, have your child help you plant vegetable seeds. She can help you take care of the garden – weeding and watering. Then, let her help you pick the vegetables when they are ready.

If you do not have garden space, let your child help you choose what vegetables will go in the soup. Take him to a farmer’s market or grocery store and help him pick out the vegetables you need. Use frozen vegetables for simplicity {less chopping} or when out of season.

Our Vegetable Soup Recipe

Here’s what my son chose to put in our soup. Amounts are not really important. Throw in whatever you like!


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 small zucchini, diced
  • 2 medium potatoes, diced
  • 1/2 yellow bell pepper {or any color you like}, diced
  • 1/2 cup frozen cut broccoli
  • 2 cups frozen mixed vegetables {carrots, peas, corn, green beans}
  • 1 can petite diced tomatoes
  • 1 cup cabbage, sliced
  • 5 cups chicken stock
  • 1 cup water
  • 1 bay leaf


  1. Heat oil in a large pot over medium heat.
  2. Saute onions, garlic, and celery for 5-10 minutes {while chopping other veggies}.
  3. Season with salt and pepper.
  4. Add potatoes and zucchini. Saute for an additional 5 minutes.
  5. Add 5 cups of chicken stock and 1 cup of water. {Add more or less water/stock depending on how liquidy you want your soup.}
  6. Add diced tomatoes and bay leaf. Bring soup to a boil.
  7. Add frozen vegetables and cabbage. Simmer for 10 minutes or until vegetables are done to your liking.
  8. Remove bay leaf.
  9. Adjust seasoning. Add more salt and pepper if needed.
  10. Serve.

Makes enough soup for 4-6 people.

More Books about Vegetables and Gardening

Eating the Alphabet: Fruits & Vegetables from A to Z by Lois Ehlert
The Vegetables We Eat by Gail Gibbons
Planting a Rainbow by Lois Ehlert
From Seed to Plant by Gail Gibbons