Bug Soup

  • Lean ground meat (chicken, turkey, beef, pork)
  • A package of frozen mixed vegetables (string beans, corn, peas, carrots)
  • Can of noodle soup
  • Teaspoon
  • 2 large pots (with lids)
  • Steamer insert
  • Pot holders/gloves

Getting Started

Heat the noodle soup in a pot and set it aside.

Fill the teaspoon with meat. Level/pack meat with a butter knife.

Press ‘legs’ into the meat so they stick out over the edge to the left and right of the spoon. Legs could be carrot slivers or green beans; anything long and skinny.

Place another portion of meat in the spoon, securing the ‘legs’ within the ‘body’.

Decorate the bug as you see fit. Peas or corn can be used for eyes or dots along the back. Snow peas or radish coins can be used for wings and onion slivers for antennae.

Cooking

Add a small amount of water to the second pot. It should barely reach the bottom of the steamer insert.

Bring the water to a boil and then turn it down to barely a simmer.

Place your bugs on the steamer and close it.

Get an adult to place the steamer in the pot for you, because the water will be very hot.

Cover the pot with the lid.

Steam the bugs for 4-5 minutes.

Uncover.

Have an adult remove the steamer with pot holders.

Gently lift the bugs from the spoon and add them to the hot soup. Enjoy!