Traveling a lot has made me pretty good at using up ingredients.
Despite the cool weather having gone by the wayside, I’m ready for fall and craving hearty soup. My preference is a thick soup – to me, broth is often just taking up space in the bowl.
Exceptions made for really incredible broths, like the authentic ramen found at Yakitori Jinbei. It’s not your college 99 cent ramen.
This soup really is everything but the kitchen sink – I had lot of veggies, fresh herbs, and some vegetable broth to use up, along with some forgotten dried chickpeas. Soups are the easiest way to get ‘er done.
Don’t be afraid to play with spices and herbs. Add some garam masala and your soup can have an Indian flavor… or some cumin and chilis for a Mexican flare… or herb it up for an Italian feel… or get some white pepper and mustard powder (or even pour a bier in it!) for German warmth… most soups are like blank slates!
This was sort of unintentionally vegan, though I’m sure it would be good with beef broth and/or shredded chicken. I also like grating cheese on top of warm soup. The gooey nuttiness that ensues is particularly satisfying to me… like a melty grilled cheese.
Bonus: I’ll have soup waiting for me when I land tomorrow night.
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Everything But the Kitchen Sink Soup
- 3 cloves garlic
- 1 tsp olive oil
- 2 C vegetable broth (I used low sodium)
- 1 C water
- 2T apple cider vinegar
- 1/2 tsp adobo chili powder
- 1 T fresh thyme
- ~8 basil leaves
- 1 bay leaf
- S+P, to taste
- 1 C cooked chickpeas
- 14.5 oz or 1/5 C diced tomatoes (I used Muir Glen Fire Roasted)
- 1 carrot, chopped
- 3 large celery stalks, chopped
- 1/2 medium yellow onion, diced
- ~5 kale leaves, torn apart
- 2 C spinach
In a large pot, saute garlic with olive oil over low heat until just turning gold. Add broth, water, spices, and herbs, stirring to combine.
Bring to a boil and then allow to simmer ~15 mins so that flavors combine and intensify.
Add veggies to mix broth. Stir to combine and bring to a boil.
Reduce heat to medium and simmer for ~20 mins, until veggies become tender.
Adjust salt and pepper to taste (I also sprinkled some red pepper flakes on mine). Ladle into bowls and enjoy!
Makes 3-4 servings.
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8 more days and I’ll be in Italy eating lots of hearty soup creations!!!
What is your favorite “kitchen sink” meal or creation?
Do you prefer a thick or more broth-y soup?
I actually prefer a brothy soup but this looks really good and I really just love any soup.
I always make garbage soups…that’s what I call them. I like brothy soups but now I have been experimenting with thickening them with polenta – saw it on Giadas show…works good – makes a real hearty soup.
xoxo from Trinidad
Mmm love melted cheese on top of soups… especially tomato! 🙂 I normally blend all my soups so they turn out super thick! But I like either really…
I just got so excited seeing this post. I’m heading out for the weekend and was thinking about how I can use up the remaining veggies in my frig! Soup! How perfect!!
You just reminded me how much I love veggie soups!! Such a great way to use leftover veggies instead of tossing them. I have some kale that I need to use up so I might just have to make this tonight =)
AWESOME soup! LOVE LOVE LOVE the kale
Full of veggies! That means more chopping, which I love. This looks like every night dinner for me in the winter. (And sometimes the summer.)
But I love soup in any form…I mean, I’ve been known to “eat” straight broth before…is that weird?
I love soup– all kinds. I love that it’s different every time you make it and you can add anything. My friend makes the simplest and best potato-leek soup. You just boil the leeks (Greens and all! Sans sand, of course.) and like 1 or 2 potatoes, then use a hand blender to make it all creamy. Add whatever herbs or spices or whatever to it, and you’re done. Your soup looks fantastic, btw. I love vegetable stealth. 😉
I LOVE random soups with everything in em! Yum 😀
I’m a hearty soup girl all the way. It’s much more of a meal to me. I love being able to add all kinds of spices and veggies to a soup. It’s my favorite thing to make in the Fall/Winter months. Just add everything to a pot and done.
I love hearty soups or “stoups!” You really can’t go wrong with a dish like this as long as you taste along the way. 🙂 YUM!
I love throwing everything into a pot and calling it my own soup. Adding beans and making it extra spicy always makes it more substantial for me!
Exactly how I love my sou- stuffed with the good stuff!
I love that you gave it a little kick too. Great improv here, love all the ingredients.
This soup sounds so hearty and delicious, Laura! I love everything that it’s in it!! And I do love that soups are so versatile! And how lucky are you that you are going to Italy!!
I love kitchen sink recipes, especially those that include bier! You have received the Glutton stamp of approval. 🙂
Soup is sooooo adaptable. I love throwing everything in a pot! This sounds great!
This is my kind of meal girl. haha Throw it all in!