Kitchen Sink Soup Recipes

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KITCHEN SINK SOUP



Kitchen Sink Soup image

Everything in it but the kitchen sink; a stick-to-your-ribs winter soup. One of our favourites when the wind starts a-blowin' and the grey skies start a-snowin'. Don't be tempted to use onions instead of leeks now. The leeks are required. Like all pea soups, better the next day.

Provided by Jenny Sanders

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 cup dried split green peas
1 cup dried split yellow peas
1 cup brown lentils
8 cups water
3 -4 bay leaves
2 medium leeks
1 large carrot
3 stalks celery
2 cups chopped cabbage
4 cups crushed tomatoes
2 tablespoons vegetable oil
salt

Steps:

  • Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
  • Meanwhile, trim, chop, and wash the leeks.
  • Peel and grate the carrot.
  • Saute them until soft in 1 tbsp of the oil, and add them to the soup.
  • Chop the celery and the cabbage.
  • Saute them together in the remaining vegetable oil until limp.
  • Add them to the soup with the tomatos and add salt to taste.
  • Simmer to blend.
  • Heat up and serve the next day.

" KITCHEN SINK" SOUP



This is truly a clean-out-your-fridge soup. Use whatever leftovers you have on hand, and anything that needs to be used up. This is just what i did.

Provided by JesseandRayye

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 small onion, chopped
1 garlic clove, chopped
2 stalks celery, chopped
1 large carrot, chopped
3 cups spaghetti sauce (with meat)
1 quart beef stock
1/2 cup peas
1/2 cup corn
1/2 cup red bell pepper, chopped
1 chicken leg, cooked
1 cup rotini pasta, uncooked
2 teaspoons salt (optional)
1 teaspoon pepper
2 teaspoons italian seasoning

Steps:

  • Sauté onion, garlic and celery together until limp.
  • Add carrots, and sauté a few minutes.
  • Add in spaghetti sauce and stock.
  • Bring to a boil.
  • Add seasonings.
  • Add noodles, broken up, and peas and corn.
  • Boil until noodles are almost done.
  • Add red pepper and cook through.
  • Serve hot with buns.
  • NOTE: all seasonings can be adjusted according to what you are using. this is just how I used up my left overs. :).

GRANDMA'S KITCHEN SINK SOUP



Grandma's Kitchen Sink Soup image

This is an economical and tasty way to serve leftovers and use up any ingredients that may be lingering in the fridge. Grandma's basic template for soup (see Cook's Note) is infinitely customizable for pot after pot of something new and delicious. Be sure to save easy flavor boosters that often get thrown away, such as Parmesan rinds, leftover bones from roasted meats and dried sausage ends.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, diced (about 1 cup)
1 medium carrot, sliced (about 1/2 cup)
1 medium celery stalk, sliced (about 3/4 cup)
Kosher salt and freshly ground black pepper
5 cups water, low-sodium chicken broth or a combination of both
1 piece of Parmesan cheese rind (optional)
1 ear corn, kernels removed, cob reserved for flavoring soup (optional)
1 small zucchini, shredded on large holes of box grater (about 1 1/2 cups)
1 cup sliced green beans (bite-sized pieces)
1 cup cold cooked rice, pasta, or grain
2 cups thinly sliced romaine lettuce or spinach
2 tablespoons chopped parsley
Grated Parmesan and/or fresh lemon juice for serving

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.
  • Add the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.
  • Add the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.

KITCHEN SINK SOUP



Kitchen Sink Soup image

This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy

Provided by Judy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 17

10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley

Steps:

  • In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g

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