My apartment smells so good right now. That’s because I made my “Kitchen Sink Soup.” (named because it had everything except for the kitchen sink in it…) Though this would easily feed about 8-10 hungry people, I made a big pot of it for just me & the boyfriend. I used mostly ingredients I keep around the house, but this recipe is pretty flexible. It’s also pretty impossible to mess up, only costs about $2.75 per serving and low in fat and calories (bonus!) Here’s how:
- One really large pot with a lid
- 3 boxes of low sodium vegetable broth (32oz. each)
- 2 cups of red cabbage, chopped
- 5-6 stalks of green onions, chopped
- 1 celery heart, diced
- 1 1/2 cups of broccoli, cut into bite sized pieces
- 1 cup of cauliflower, cut into bite sized pieces
- 1 medium zucchini, diced
- 1 cup of carrots, chopped
- 1 medium yellow squash, diced
- 2 handfuls of baby leaf spinach
- 1 can of kidney beans, drained and rinsed
- 1 can of garbanzo beans, drained and rinsed
- 1 cup of ketchup (adds a tomato flavor and makes up for the lack of salt in the broth)
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 1/2 tbsp. garlic powder
- Salt and pepper to taste
Fill your pot with the vegetable broth and place over a low-medium heat. Add the spinach, garbanzo, and kidney beans to the broth and cover the pot. As you chop the other veggies, add them to the pot (no specific order.) Once all veggies are in, add the ketchup and spices, then stir. Place the lid back on leaving a small crack for steam to seep out. Turn the heat down to low and let cook for about 1 1/2 hours, or until the carrots are soft. Stir occasionally. Taste halfway through and adjust spices to you liking.
A few notes:
- I don’t like very salty soups, but if you do try using regular vegetable broth instead of the low sodium.
- Experiment and try adding or subtracting ingredients. I’m a vegetarian, but this soup is probably great with chicken or turkey. Sometimes I add rice or pasta for more of a stew-like consistency (but add it after or it gets mushy!)
- The soup will always taste better the next day and if you freeze it, it’s good for about 2 months.