Kitchen Sink Soup

Kitchen Sink Soup

17

"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 servings 160 cals
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Original recipe yields 10 servings

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Nutrition

  • 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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Directions

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  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

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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...

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...

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 th...