Description
Everything But the Kitchen Sink Soup is a hearty, versatile vegetable soup packed with a medley of fresh and cooked vegetables, grains, and leafy greens. It’s a comforting and nutritious meal perfect for using up leftover ingredients and enjoyed as a light lunch or dinner option.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 1 carrot, sliced or diced
- 1 medium celery stalk, sliced
- 1 ear corn, kernels removed, with cob reserved (optional)
- 1 small zucchini, quartered and sliced (optional)
- 1 cup fresh green beans, sliced or frozen bite-sized pieces
- 2 cups kale or spinach, sliced into ribbons
- 2 tablespoons chopped fresh parsley
Liquids and Broth
- 2 tablespoons olive oil
- 5 cups chicken or vegetable broth
Seasonings
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
Grains and Legumes
- 1 cup cold cooked rice, quinoa, barley, lentils, or pasta
Instructions
- Sauté Vegetables: In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, sliced celery, and carrot. Sauté until the onion just begins to turn translucent, about 8 minutes. Season with salt and pepper to taste to enhance the flavors at this stage.
- Add Broth and Seasonings: Pour in 5 cups of chicken or vegetable broth along with 1 teaspoon of Italian seasoning and 1/2 teaspoon garlic powder. Add the reserved corn cob if using to infuse sweetness into the broth. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Cook Vegetables and Grains: Stir in the corn kernels, sliced zucchini, and green beans. Continue cooking until the vegetables are fork-tender, about 5-7 minutes. Add 1 cup of cold cooked rice, quinoa, barley, lentils, or pasta, then cook for an additional 2 minutes to heat through and combine the ingredients well.
- Finish with Greens and Seasoning: Remove the pot from heat and stir in 2 cups of sliced kale or spinach. Taste and adjust seasoning by adding more salt and pepper if needed. Let the soup sit for 5 minutes to allow the greens to wilt and flavors to deepen.
- Serve: Remove the corn cob from the pot and discard. Ladle the soup into bowls and garnish each serving with freshly chopped parsley. Optionally, top with cheese or serve alongside crackers for added texture and flavor.
Notes
- The corn cob is optional but adds a nice sweetness to the broth; remember to remove it before serving.
- You can use any cooked grain or legume you prefer, making this soup very flexible for leftovers.
- Spinach can be substituted with kale or any other leafy green of choice.
- Adjust thickness by adding more broth or less depending on your preference.
- This soup can be stored in the fridge for up to 4 days and reheats well.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
