Kitchen Sink Veggie Soup

Hope you’re having a great Monday! You should’ve gotten a fantastic nights sleep if you did your homework.  Positive thoughts anyone? Comment on your five things that made you smile! Did your positive intentions have a change on your day? Mine sure did.  This fantastic sunshine helps too.

As noted from this weeks grocery prep list, drum roll please…. The “Kitchen Sink Veggie Soup!”

Recipe below and available for download/print!

 

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Kitchen Sink Veggie Soup

Healthy, easy, filling soup that is a great year-long addition to your list of recipes. 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author URABLANKSLATE-Lori Tauraso

Ingredients

  • 3 tbsp. Olive Oil Enough to coat the bottom of the pan.
  • 1 tbsp. Butter May Omit.
  • 1 tsp. Crushed Red Pepper
  • 1 tsp. Garlic Powder
  • 1 Cube Vegetable Bouillon
  • 1 Box Stock Preferably Vegetable, any stock works.
  • 1 Small Sweet Onion Finely Chopped
  • 3 Peeled Carrots Finely Chopped
  • 3 Stalks Celery Finely Chopped
  • 1 tsp. Kosher Salt During initial sauté mirepoix
  • 4-5 Large Cloves Garlic Finely Chopped
  • 1 Head Cauliflower Cored, and rough chopped.
  • 2 Yellow Squash Cleaned, and roughly chopped.
  • 1 Bunch Fresh Small Kale Washes, stems removed, rough chopped.
  • 1-2 Cups Red Lentils
  • 2 15 oz. Can Canellinni Bean Rinsed and drained. Can substitute for other white beans
  • 1/2 Bag Baby Spinach Cleaned and de-stemmed, torn.
  • Purified Water

Instructions

  1. Prep all of your ingredients prior to turning on your stove.

  2. Coat the bottom of the pot with olive oil. Sauté the onions, celery, and carrots until translucent on medium-high heat. Salting lightly as you go.

  3. Add crushed red pepper, garlic and chopped vegetables. (Cauliflower, squash, kale etc. This is your chance to get creative and add any vegetables from your refrigerator that you have on hand. Mushrooms, zucchini, and broccoli, etc.) Sauté frequently using wooden spoon. 

  4. Add stock and purified water (2 inches from top of your pot). Turn heat to high. Bring contents to a low boil.

  5. Add drained and rinsed Canellinni beans, red lentils, garlic powder and cube of vegetable bouillon (Break it into quarters).

    Stir frequently.

    Simmer for 20 minutes with lid on. 

  6. Turn to a simmer. 

    If desired for a thicker, creamier consistency, we love to use an immersion blender. 

    CAUTION: Immerse blender to the bottom of the pan, then turn blender on. Gently go up, down, and throughout the soup to reach desired consistency. Please be careful, if you go to fast you may splash or burn yourself.  

    *Great inexpensive tool to elevate your kitchen!

  7. Taste your soup any time throughout the cooking process. Add salt, pepper, and more garlic powder to your liking. 

    *Note your soup will thicken up quickly after adding the red lentils.

  8. Add torn spinach before serving. Top with grated parmesan cheese if desired, more crushed red pepper, and/or salt.

    *To add some protein and crunch to the 'Kitchen Sink Veggie Soup', top with our "Toasted 'almost-famous' Almond Quinoa." Recipe to follow. 

  9. Enjoy! 

Recipe Notes

After cooling, store in lidded glass or plastic container. Will last for days....well, not in our kitchen!

If the soup is too thick you can always add purified water and stir, reheats beautifully! 

Keep me posted with your comments and thoughts – how your week is going and how the soup turns out for you!  Big shout out to my daughter Chrissy for helping me with all our cooking, healthy lifestyle and computer ssavy.

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