Kitchen Sink Soup
Transform your leftovers and pantry staples into a wholesome, hearty meal with this Kitchen Sink Soup recipe—your ultimate solution for reducing food waste while indulging in comfort food. Brimming with vibrant vegetables like zucchini, carrots, and spinach, protein-packed beans, and optional grains like pasta or quinoa, this versatile dish is endlessly customizable to suit your tastes and what you have on hand. Seasoned with aromatic Italian herbs and simmered in rich vegetable broth, every spoonful delivers a burst of flavor and nutrition. Perfect for meal prep or a quick weeknight dinner, this one-pot wonder is ready in under an hour and serves up to six satisfying bowls. Whether you’re cleaning out the fridge or seeking a cozy, nutrient-packed soup, Kitchen Sink Soup is your go-to recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 1 large, cubed potato
- 1 medium, diced zucchini
- 1 15-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 cup cooked beans (e.g., kidney, black, or chickpeas)
- 1 cup frozen vegetables (e.g., peas, corn, green beans)
- 2 cups fresh spinach or kale
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup optional cooked pasta, rice, or quinoa
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3 minutes, or until translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for 5 minutes, stirring occasionally.
Add the cubed potato, diced zucchini, and the can of diced tomatoes (with liquid). Stir well.
Pour in the vegetable broth and bring the soup to a boil.
Reduce the heat to a simmer and let cook for 20 minutes, or until the potatoes are tender.
Add the cooked beans and frozen vegetables. Stir in the Italian seasoning, salt, and black pepper. Simmer for an additional 5 minutes.
Stir in the fresh spinach or kale and optional cooked pasta, rice, or quinoa. Cook for another 2-3 minutes until the greens are wilted and everything is heated through.
Taste and adjust seasoning if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6251 mg | 272% | |
| Total Carbohydrate | 345.1 g | 125% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 65.5 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 8321 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
