Kitchen Sink Soup Recipes

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.

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. :).

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.
• Add the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.
• Add the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.