Kitchen Sink Soup

Kitchen Sink Soup

Judy 0

"This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy"

Ingredients 50 m {{adjustedServings}} servings 160 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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. Serve hot with buttered biscuits.
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Reviews 17

  1. 21 Ratings


I love soups like this. I make a modified version of this by using water and adding 4-6 boulion cubes (half salted w/sea salt, half un). I let the soup cook its own stock. Also some tips: use a giant pot and cook this for two + hours to make a thick, hearty stew. Add some seasoning salt to flavor acordingly. Finally I make bisquick dumplings and cook them on top. It is an all evening affair - good for winter nights and a nice movie. + you will have leftovers for a week.


This was great! I added a whole stick of butter and some extra parsley. Rather than dumping everything together, I started the pot with a little bit of broth, added the onions, and let that cook while I was chopping up other veggies. I went from fresh raw veggies to soft canned ones, adding to the pot as I chopped and increasing the amount of broth (just enough to cover everything and kept it boiling). So by the time I had added everything to the pot, the soup was practically done. I let it all cook for 10 mins to let the flavors combine. Wonderful.


I liked this, and it's so versatile that you can use what ever veggies take your fancy. I made as is, and will make again with a couple of changes. I will cook the potatoes first, then when they are half done I will add the rest of the veggies for 10mins so they don't go too mushy. I would leave out the wax beans, use red bell pepper instead of green, and add more chickpeas and cauliflower. This is a delicious healthy soup, and will join my rotation :)