Kitchen Sink Soup is a wonderfully hearty and customizable soup that allows you to throw in all the ingredients you have in your kitchen—hence the name! It’s a perfect way to use up leftover vegetables, meats, beans, or grains. The beauty of this soup is that you can adjust it to your tastes, and it’s a great way to minimize food waste while still making something delicious. Packed with veggies, protein, and flavorful broth, this soup is nourishing, easy, and flexible to whatever you have in your pantry!

Ingredients:

  • 1 tablespoon olive oil (or butter)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 medium carrot (peeled and sliced)
  • 2 celery stalks (sliced)
  • 1 zucchini (sliced or diced)
  • 1 bell pepper (diced)
  • 1 can (15 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
  • 1 can (15 oz) beans (such as kidney, chickpeas, or black beans, drained and rinsed)
  • 4 cups vegetable or chicken broth
  • 1-2 cups cooked meat (leftover chicken, ground beef, sausage, or bacon—optional)
  • 1 cup cooked rice, pasta, or quinoa (optional)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1-2 cups leafy greens (spinach, kale, or Swiss chard—optional)
  • 1/2 cup corn kernels (frozen or fresh—optional)
  • 1/4 cup fresh parsley (chopped, for garnish)
  • 1 tablespoon lemon juice (optional, for brightness)

Instructions:

  1. Sauté the vegetables: In a large pot, heat olive oil (or butter) over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add additional vegetables: Stir in the zucchini, bell pepper, and any other vegetables you want to use up (e.g., mushrooms, green beans, or potatoes). Sauté for another 3-5 minutes.
  3. Add liquids and spices: Pour in the diced tomatoes (with juice), beans, and broth. Add the dried thyme, oregano, salt, and pepper. Stir everything together and bring to a simmer.
  4. Add meat and grains (if using): If you’re adding cooked meat, rice, pasta, or quinoa, now is the time to throw it in. Stir to combine.
  5. Simmer: Lower the heat to medium-low and let the soup simmer for 20-30 minutes. This will allow the flavors to meld together and the vegetables to become tender.
  6. Add leafy greens and corn (if using): In the final 5-10 minutes of cooking, stir in the leafy greens and corn, allowing them to cook down and soften.
  7. Finish and serve: Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed. Stir in lemon juice for extra brightness, if desired. Serve hot, garnished with fresh parsley.

Nutrition (per serving, assuming 6 servings):

  • Calories: 200 kcal
  • Protein: 12 g (if using meat and beans)
  • Fat: 6 g
    • Saturated fat: 1.5 g
  • Carbohydrates: 30 g
    • Fiber: 8 g
    • Sugars: 8 g
  • Cholesterol: 30 mg (if using meat)
  • Sodium: 600 mg (depending on the broth and salt)
  • Potassium: 600 mg

Note: This recipe is completely customizable based on what you have in your kitchen! Feel free to adjust the ingredients, add different spices, or even throw in some cheese to make it your own. It’s a great way to clear out your fridge while still making a delicious, nourishing meal.