Best 6 Kitchen Sink Soup Recipes

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In the realm of culinary creativity, where culinary boundaries are pushed and innovation takes center stage, there exists a delectable concoction known as "kitchen sink soup". This hearty and versatile dish, true to its name, welcomes a diverse array of ingredients, transforming leftovers and pantry staples into a symphony of flavors. From crisp vegetables and succulent meats to aromatic herbs and creamy dairy, the possibilities are endless, making each kitchen sink soup a unique and flavorful experience. Embark on a culinary journey as we explore the art of crafting the perfect kitchen sink soup, combining the best of what your kitchen has to offer into a delicious and satisfying meal.

Let's cook with our recipes!

" KITCHEN SINK" SOUP



This is truly a clean-out-your-fridge soup. Use whatever leftovers you have on hand, and anything that needs to be used up. This is just what i did.

Provided by JesseandRayye

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 small onion, chopped
1 garlic clove, chopped
2 stalks celery, chopped
1 large carrot, chopped
3 cups spaghetti sauce (with meat)
1 quart beef stock
1/2 cup peas
1/2 cup corn
1/2 cup red bell pepper, chopped
1 chicken leg, cooked
1 cup rotini pasta, uncooked
2 teaspoons salt (optional)
1 teaspoon pepper
2 teaspoons italian seasoning

Steps:

  • Sauté onion, garlic and celery together until limp.
  • Add carrots, and sauté a few minutes.
  • Add in spaghetti sauce and stock.
  • Bring to a boil.
  • Add seasonings.
  • Add noodles, broken up, and peas and corn.
  • Boil until noodles are almost done.
  • Add red pepper and cook through.
  • Serve hot with buns.
  • NOTE: all seasonings can be adjusted according to what you are using. this is just how I used up my left overs. :).

KITCHEN SINK SOUP



Kitchen Sink Soup image

Everything in it but the kitchen sink; a stick-to-your-ribs winter soup. One of our favourites when the wind starts a-blowin' and the grey skies start a-snowin'. Don't be tempted to use onions instead of leeks now. The leeks are required. Like all pea soups, better the next day.

Provided by Jenny Sanders

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 cup dried split green peas
1 cup dried split yellow peas
1 cup brown lentils
8 cups water
3 -4 bay leaves
2 medium leeks
1 large carrot
3 stalks celery
2 cups chopped cabbage
4 cups crushed tomatoes
2 tablespoons vegetable oil
salt

Steps:

  • Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
  • Meanwhile, trim, chop, and wash the leeks.
  • Peel and grate the carrot.
  • Saute them until soft in 1 tbsp of the oil, and add them to the soup.
  • Chop the celery and the cabbage.
  • Saute them together in the remaining vegetable oil until limp.
  • Add them to the soup with the tomatos and add salt to taste.
  • Simmer to blend.
  • Heat up and serve the next day.

KITCHEN SINK SOUP



KITCHEN SINK SOUP image

I needed to make dinner in a hurry, but didn't want to skimp on flavor! Add any vegetables you have on hand. I had leftover roasted peppers so I added them. Fresh mushrooms are almost always in my fridge, so I added them to the onions and browned. Be creative!!

Provided by Lyn Starr

Categories     Vegetable Soup

Time 55m

Number Of Ingredients 14

3 -4 italian sausage links, sweet or hot, sliced
1 small onion, chopped
1 large can whole tomatoes
1 can(s) white beans #303
1 can(s) kidney beans, canned
1 can(s) green beans
1 can(s) whole corn
1 can(s) green chiles, chopped
1 large potato peeled and cut into bite sized pieces
1 small red bell pepper, sliced and roasted
1 small yellow bell pepper, sliced and roasted
1 jar(s) mushrooms or fresh (i use fresh)
salt and pepper to taste
1 tsp dry seasoning italian or your favorite (rub in palm of hand before adding)

Steps:

  • 1. In a large heavy bottom saucepan, heat olive oil in bottom, brown sliced Sausage and chopped onion.
  • 2. Add tomatoes with juice, breaking up. Add all canned products including juices. Add peppers and seasonings.
  • 3. Bring to a boil, reduce to med low heat and simmer for 25 minutes, or so.
  • 4. Serve in soup bowls. Top with cheese (cheddar or parmesan)
  • 5. A crusty roll and a Crisp green salad round out the meal.

KITCHEN SINK SOUP



Kitchen Sink Soup image

The reason I came up with this soup is because, my wife has a seizure disorder. Taking care of her after she has a few seizures is a full time job. So, I decided I would make something easy that I/she could just heat & eat when ever we wanted. Something that would freeze & reheat well. With as much nutrition as posible & in...

Provided by Albert Reynolds

Categories     Vegetable Soup

Time 1h45m

Number Of Ingredients 12

1 1/2 c pearl barley, uncooked
4 c water to cook the barley in. may need to add more as it cooks down.
1/4 lb baby carrots
1/4 lb frozen okra
1 can(s) sweet peas
1 can(s) green beans
1 can(s) whole corn
1 can(s) mushroom pieces
1 can(s) diced tomatoes
1 or 2 pkg dry onion soup mix
1 Tbsp season all seasoning mix
1 tsp garlic powder or to taste

Steps:

  • 1. Make sure you have a BIG pot. This will make a lot of soup.
  • 2. Cook barley according to directions on the box. Let it cook for 30 minutes. Set your timer.
  • 3. Add the carrots & finish cooking for an additional 30 minutes.
  • 4. Add the other ingredients, juice & all. And anything else you want to add.
  • 5. Bring it all to a boil & turn down to a simmer until heated through. 15 to 30 minutes. Stirring it to blend the flavors together.
  • 6. Salt & pepper to taste. I find the can goods have enough salt for me.
  • 7. This can be put in gallon size zip lock bags, or, plastic containers & frozen for later use. Put just as much as you think your family will eat in each bag. For bigger families, it may take 2 or 3 bags. For a single person, it may only take a quart size or half gallon size bag.
  • 8. I don't know how long it will last frozen. We always ate it before it lasted very long.
  • 9. I'm don't want to sound like I'm bragging, but, this soup will make you want to slap your daddy away from the table. But, be careful. If your daddy is anything like mine was, he'll slap back.

KITCHEN SINK SOUP



Kitchen Sink Soup image

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

Provided by Judy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 17

10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley

Steps:

  • 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.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g

KITCHEN SINK SOUP



Kitchen Sink Soup image

This simple soup is surprisingly flavorful! Kale and the mushrooms add a rich, earthy flavor. Bacon adds a bit of smoke and the carrots are sweet. The Creole seasoning gives the soup a slight kick. If you have leftovers, it's even better the second day.

Provided by Taylor Simpkins

Categories     Turkey Soups

Time 35m

Number Of Ingredients 17

1 box chicken broth, low salt; 32 oz.
1/2 can(s) tomato paste; 6 oz.
1 pkg mushrooms diced
2 carrots diced
1/8 c parsley
4 slices bacon; cooked and diced
1 bundle fresh kale; chopped
1/2 c cooked rice
salt; to taste
1 tsp pepper
1 1/2 tsp Creole seasoning
1/8 c onion; minced
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 c water
1 pound ground turkey
2 cloves minced garlic

Steps:

  • 1. Start by dicing your carrots, mushrooms, garlic, and kale.
  • 2. Brown your ground turkey (you don't have to drain the fat off). Saute the carrots with the turkey.
  • 3. Add all of your remaining ingredients (make sure your bacon is already cooked before adding).
  • 4. Cover and simmer about 25-30 minutes. Adjust seasonings to taste. (Creole seasoning will give your soup a mild kick.)

Tips:

  • Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and tomatoes.
  • Don't be afraid to add some meat or beans. This will help to make your soup more filling and satisfying. Some good options include chicken, beef, pork, or beans.
  • Add some herbs and spices. This will help to give your soup a more flavorful taste. Some good options include basil, oregano, thyme, rosemary, and garlic.
  • Let your soup simmer for a while. This will help to develop the flavors and make your soup more delicious. Aim to simmer your soup for at least 30 minutes, but you can simmer it for longer if you have time.
  • Serve your soup with a side of bread or crackers. This will help to soak up the broth and make your meal more satisfying.

Conclusion:

Kitchen sink soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables and meat. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.

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