Kitchen Sink Soup
Warm up with a bowl of this delicious, hearty Kitchen Sink Soup ... it's the perfect meal for a cold day!
Servings: 6 to 8 people
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- 3 medium red potatoes, chopped
- 8 cups vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 large cob corn, husked and kernels removed
- 1 (15-ounce) can white beans, drained and rinsed
- 2 medium tomatoes, chopped
- 1 bunch kale, chopped (discard stems)
- 1 small handful flat leaf parsley, leaves removed and finely chopped
- salt
- pepper
Instructions
- Heat olive oil over medium heat in a large stock pot or dutch oven.
- Add onions, carrot, and celery to pot. Cook until onions begin to brown around the edges.
- Stir garlic and salt into vegetables and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Add potatoes, vegetable broth, basil and oregano to pot. Cover pot, raise heat to high, and bring soup to a boil.
- Reduce heat to a simmer and cook until potatoes are just starting to get tender, about 5 minutes.
- Add corn, beans, tomatoes, and kale to pot. Return soup to a boil and then reduce heat to a simmer.
- Simmer until vegetables are tender, about 10 minutes.
- Stir parsley into soup and season to taste with salt and pepper.
- Serve hot. Enjoy!
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