I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Well, we finally got the rain we’ve been asking for here in Northern California and all it makes me want to do is hibernate! That being said, a trip to the store to shop for ingredients for dinner in this weather is the last thing a girl wants to do – so what do you do? You make Everything But The Kitchen Sink Soup! This is a fantastic, easy recipe that uses up any odds and ends of veggies you might have from previous meals and also makes good use of any turkey or chicken you’ve got leftover. It’s tasty, it’s frugal and it’s easy – my kind of dish!
- 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
- 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
- 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.
- 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.