Kitchen Sink Soup
If you have a refrigerator of getting close to old vegetables, this is the hack for you! Learn how to repurpose all your produce that's on the verge of getting close to going bad into a delicious, healthy and easy soup.
If you often find yourself throwing out vegetables that are close to going bad, I’ve got a hack that will both save your money and put a delicious soup on the table that you can enjoy throughout your work week! We call it the Kitchen Sink Soup.This recipe is also amazing if you’re short on the necessary ingredients for other recipes. The first step is to look around your refrigerator and pantry (yes, canned goods can be used!) and see what might be near its last leg.
Once you gather up all your leftover veggies or canned goods (drained and washed), see how much you are working with. If it’s only a few items, I suggest adding equal parts to your choice of broth! This helps it simmer and cook down. If you are adding items like onions, celery, or garlic, simply saute them first, then add the rest of your ingredients after!
After simmering for quite some time, I like to puree my soup down in a blender (wait until it’s a little cooler before you place it in a blender, or you can use an immersion blender) and then add rice or protein to it when serving.
In this taste-as-you-go recipe, make sure you’re checking in on your base. Don’t be afraid to experiment and add anything that interests you. This is a “Kitchen Sink” tutorial. There might not be step-by-step beginner instructions for this soup, but that’s the whole point! Save the vegetables or leftover cooked meat you have in the refrigerator and throw it in this warm soup for a delicious, well-rounded, and sustainable meal.
Who knew saving vegetables could taste so good?
Some examples of things that go into the “base” of this soup:
- Olive oil
- Green beans
- Spinach / leafy greens / cabbage
- Veggie or chicken broth
- Salt + pepper
Some items I like to add to the soup for extra taste:
- Veggie or Chicken broth (I almost always add 2 cups of this)
- Beans (pureed or whole)
- Any spices or herbs of your choice
Here’s the recipe:
- In a large stockpot heat the olive oil. Saute the onions, garlic and celery until soft. Combine the rest of the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender.
- As always, taste as you simmer! If it tastes bland add some extra spices or herbs to your soup to liven it up. This is all about YOUR taste and how you can spice up your veggies.
- OPTIONAL: put into a blender to make your soup a thick puree
- OPTIONAL: add a grain or protein like grilled tofu or chicken to add an extra layer to your soup
- This adds a great texture layer to your soup if it is pureed or not.
If you have leftovers, you can always freeze the soup for longer shelf life and reheat another day! It stays for up to 3 months in the freezer.