Everything But The Kitchen Sink Soup is a great way to use up odds and ends of veetables and any leftover meat you may have on hand.
Ingredients
Base
2 tbsp. olive oil (for every 32 oz. carton of chicken broth you use)
½ large yellow onion, diced (for every 32 oz. carton of chicken broth you use)
1 tsp. finely chopped garlic (for every 32 oz. carton of chicken broth you use)
2 carrots, peeled and sliced into ¼” slices (for every 32 oz. carton of chicken broth)
Salt and pepper
4 cups low salt chicken broth
Add-In Suggestions
Peeled potatoes, diced
Celery, sliced into ¼” slices
Green beans, corn, zucchini (sliced into ¼ inch rounds)
1 14 oz. can chopped tomatoes in tomato juice
Cooked and shredded chicken or turkey
Young fresh spinach leaves
Instructions
Base
Heat olive oil in large Dutch oven over medium high heat. Add the onion, sliced carrot, chopped garlic and ½ tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Add the chicken broth and stir. If you’re using the chopped tomatoes, add those now also, along with the tomato juice.
Add-Ins
If you’re using the potatoes, add them now, as well as any other vegetables and shredded chicken or turkey. Bring mixture to a boil and let simmer about 20 minutes, or more to make sure the vegetables are tender. Taste and add salt and pepper to taste. Simmer another 5 minutes. If you’re using the spinach leaves, please them in the bottom of your serving bowls and ladle the hot soup over the spinach. The heat will wilt the spinach just enough.
Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-everything-kitchen-sink-soup/