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Harvest Soup

Jaryd White,   Cowles Montessori Elementary School
Healthy Breakfast, Healthy Lunch – BAR NONE
Access to Healthy Foods
Harvest Soup
Healthy Harvest 2015 

October was National Farm to School Month! Cowles celebrated by making and sampling wholesome vegetable soup (no nuts, wheat, meat, or dairy) in the classroom during the week of Oct. 26 through Oct. 30. We used a recipe adapted from Lois Ehlert’s children’s book “Growing Vegetable Soup.” In two crockpots, we used low-sodium V-8 juice as a base and added fresh veggies (washed and chopped in small pieces), such as cabbage, onion, garlic, zucchini, parsnips, broccoli, beets, potatoes, green beans, sweet potatoes, turnips, cauliflower, carrots, squash or other veggies. Simmer for 3 hours. Season with fresh herbs like sage, oregano, and black pepper. We really enjoyed this hearty soup!

How did students and adults work together as a team?

Students, teachers, and parents all worked together to make this soup. The students needed adult supervision while learning how to make the soup.