Rescue the produce odds and ends from a slow death in the back of your crisper drawer and make this plant-based Kitchen Sink Vegetable Soup designed to be made with items you already have on hand. -[ultimate-recipe-jump]
Last week the fiancé had a work conference in Las Vegas and I tagged along with him for the week. Since we were going to be gone for a few days I knew I needed to clean out the crisper drawers. Otherwise I was going to come back to a mushy, rotten mesh in there. As usual when cooking I get a vague idea and just go for it.
Kitchen Sick Vegetable Soup
This recipe turned out really nicely and is very versatile, hence the name Kitchen Sick Vegetable Soup… you can use whatever veggies you have on hand. I used carrots, celery, bell peppers, onion, garlic, green beans and tomatoes. Just make sure to cut all the veggies into even-sized pieces so that they cook evenly! You might need to work in batches too. Just start with hardier vegetables like and aromatics like onions, celery, and carrots first. Softer vegetables like zucchini, egg plant, and tomatoes should go in last.
p.s. He isn’t my fiancé any more… We tied the knot while we were in Vegas so I am now a Mrs!
I hope you like my super easy Kitchen Sink Vegetable Soup as much as we do. If you love this delicious seasonal recipe, you can find more like it by checking out my Seasonal section! For recipe inspiration delivered to your inbox, subscribe to my newsletter, follow my photography journey on Instagram, and for generally inappropriate humor follow like me on Facebook!
Vegetables locally sourced from the following vendors –
Kitchen Sink Vegetable Soup
- 4 cups various vegetables cut into equal bite-sized pieces
- 2 cups vegetable stock
- 1 can cannellini beans rinsed and drained
- 3 tbsp tomato paste
- 3 tbsp extra virgin olive oil
- 1 large bay leaf
- Salt and pepper to taste
- Heat extra virgin olive oil in a large Dutch oven or stockpot over medium heat. Add vegetables except beans; lightly season with salt. Sauté for approximately 6-8 minutes.
- Add tomato paste and cook 3 more minutes.
- Stir in stock, scrape browned bits off bottom of pot. Add the bay leaf, reduce the heat to medium low and cook 10-15 minutes.
- Stir in the beans and cook for approximately 10 more minutes.
- Remove bay leaf, salt and pepper to taste and serve hot.