In these times of uncertainty and the occasional challenge of getting to the store, having a repertoire of versatile recipes using pantry and freezer basics is a lifesaver. Today, we’re sharing a classic recipe that has stood the test of time, updated with a modern twist – the “Everything but the Kitchen Sink Soup.”
This delightful concoction earned its name because you can literally include anything in it (well, almost anything, excluding the kitchen sink, of course). It’s the perfect solution for those days when you want to make the most of leftovers or work with what you have on hand.
Before we dive into the recipe, a quick reminder: there are several other fantastic recipes in the At-Home Survival Guide ebook that also utilize basic pantry staples, so be sure to check them out if you haven’t already!
The “Everything but the Kitchen Sink Soup” Recipe
Servings: 4-6
Ingredients:
- 1-2 tablespoons olive oil
- 1½ cups (175g) chopped onions/carrots/celery
- Salt and pepper, to taste
- 5 cups (1.25 liters) liquid (stock, cooking liquid, water with low-sodium bouillon, or a mixture)
- Optional: 1-2 tablespoons tomato paste
- 3 cups (about 500g) of veggies (can be frozen – corn, peas, green beans, zucchini, etc.)
- 1 tablespoon of dried herbs (thyme, marjoram, dill, etc.)
- 2-3 big handfuls of fresh or 1 cup (150g) frozen greens (spinach, kale, lettuce, etc.)
- 1 cup (150g) of cooked rice, quinoa, potato, etc.
- Optional: rinsed canned beans and/or chopped cooked chicken, turkey, or fish
- Optional: cheese and lemon juice for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and/or celery, along with 1-2 dashes of salt and pepper, and sauté until the veggies are soft, about 10 minutes.
- Add the broth and bring it to a boil. If you’re using plain water, be sure to add some flavoring like tomato paste. Reduce the heat and simmer. If you are using carrots, cook until they soften (another 10 minutes). Otherwise, add the veggies and herbs, and cook until the veggies are tender.
- Stir in the greens and cook until they are either thawed or wilted, then add the cooked grains and optional beans and protein if using. Continue cooking until everything is heated through.
- Taste and adjust the seasoning, adding more salt and pepper if necessary.
- Ladle the soup into bowls and garnish with optional cheese or a splash of lemon juice. Enjoy!
A Recipe with Endless Possibilities
As mentioned earlier, this soup is incredibly versatile. You can get creative with your ingredient choices, making it a fantastic way to use up leftovers or incorporate what you have available. From takeout Chinese food to those veggies hiding in the freezer, you really can’t go wrong.
So, the next time you find yourself staring into your pantry and wondering what to make for dinner, remember the “Everything but the Kitchen Sink Soup.” It’s a flavorful, flexible, and frugal option that ensures nothing goes to waste and everything goes into a delicious bowl of comfort. Happy cooking!
We’re always here for you to help you reach your wellness and fitness goals.
Committed to your success,
Keith, Michelle & More Team