Recipe by Judy
"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"
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fresh mushrooms, sliced
green bell pepper, chopped
fresh broccoli, chopped
cut green beans, drained
wax beans, drained
cooked navy beans
salt and pepper to taste
I love soups like this. I make a modified version of this by using water and adding 4-6 boulion cubes (half salted w/sea salt, half un). I let the soup cook its own stock. Also some tips: use a giant pot and cook this for two + hours to make a thick, hearty stew. Add some seasoning salt to flavor acordingly. Finally I make bisquick dumplings and cook them on top. It is an all evening affair - good for winter nights and a nice movie. + you will have leftovers for a week.
I did not care for this recipe.
I liked this, and it's so versatile that you can use what ever veggies take your fancy. I made as is, and will make again with a couple of changes. I will cook the potatoes first, then when they are half done I will add the rest of the veggies for 10mins so they don't go too mushy. I would leave out the wax beans, use red bell pepper instead of green, and add more chickpeas and cauliflower. This is a delicious healthy soup, and will join my rotation :)
This is a hearty soup , the 2nd time I made it I hadded 1/3 cup barley,1/3 head of cabbage & changed chicken broth with beef broth. It was very tasty as well
This was great! I added a whole stick of butter and some extra parsley. Rather than dumping everything together, I started the pot with a little bit of broth, added the onions, and let that cook while I was chopping up other veggies. I went from fresh raw veggies to soft canned ones, adding to the pot as I chopped and increasing the amount of broth (just enough to cover everything and kept it boiling). So by the time I had added everything to the pot, the soup was practically done. I let it all cook for 10 mins to let the flavors combine. Wonderful.
Loved it! I threw in everything I had in the fringe and the cupboard. I seasoned as directed and added a little cilantro and about a tsp. fresh ginger ('cause I had them) it was hearty and delicious.
Wow, this was so good! I cut the recipe in half and used two chicken bouillen cubes in 5 cups of water, 1 red potato, 1 cup mushrooms, 1 cup fresh spinach, 1/2 cup onion, 1 cup fresh cilantro leaves, 1 cup green beans, 1 cup broccoli, and 1 teaspoon garlic powder. I also added two slices of cooked bacon and a cooked chicken breast. I served this with basil buttered french bread and it was delicious, thank you!
Excellent and simple. Kids helped with prep. Used alot of ingredients up... Didn't have / use broccoli, cauliflower, wax beans, parsnip, navy beans. Did have extra 3 potatoes, 2 banana peppers, yellow bell pepper instead of green, 2 cups of dried shittake mushrooms, 2 cups frozen chickpeas, 2 cups of frozen green peas, 1 lb. fresh green beans. Used homemade chicken stock. Very delicious! Salt and pepper to taste. Very good with biscuits.
* Percent Daily Values are based on a 2,000 calorie diet.
Kitchen Sink Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 17
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