Everything but the Kitchen Sink Soup

By Harper Wayne
Updated on 01. Mar. 2021

Having vegetables go bad in your fridge is never fun, so we've created the all-in-one soup where you can eliminate food waste and make something that tastes delightful! Find out how you can make a Everything but the Kitchen Sink Soup with your leftovers.

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If you often find yourself throwing out vegetables that have gone 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 on 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 an “Everything but the 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 from the trash could taste so good!

Some examples of things that go into the “base” of this soup:

  • Olive oil 
  • Onions/garlic 
  • Green beans 
  • Asparagus 
  • Spinach / leafy greens / cabbage 
  • Squash 
  • Veggie or chicken broth 
  • Salt + pepper

Some items I like to add to the soup for extra taste:

  • Garlic 
  • Onions 
  • Parsley 
  • Basil 
  • Veggie or Chicken broth (I almost always add 2 cups of this)
  • Beans (Before or after puree)
  • Bouillon 
  • Any spices you crave or eat often

Here’s your how-to guide:

  1. 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
  • 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. 
  1. OPTIONAL: put into a blender to make your soup a thick puree 
  2. 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
  3. After served and eaten fresh you can always freeze the soup for longer shelf life and reheat another day 



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