Kitchen Sink Soup Recipes

GRANDMA'S KITCHEN SINK SOUP

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

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. :).

KITCHEN SINK SOUP FORMULA

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
• Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

KITCHEN SINK SOUP

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

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.