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This kitchen sink soup can be served as-is or pur?ed and served with croutons on top. It’s great for supper on a cold night. If you want a thicker soup, use more vegetables — we like to add a lot! You can really let your imagination get carried away with this soup. I don’t make it the same every time. It depends on what leftover veggies are in my fridge. Add meat or chicken if desired. Serve hot with buttered biscuits.
Ingredients
- 10 cups chicken broth
- 1 head fresh broccoli, chopped
- 2 medium potatoes, cubed
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 medium green bell pepper, chopped
- 1 medium parsnip, sliced
- 1 medium onion, chopped
- 5 fresh mushrooms, sliced
- 4 cups cauliflower florets
- 1 cup green peas
- 1 cup cut green beans, drained
- 1 cup wax beans, drained
- ½ cup cooked chickpeas
- ½ cup cooked navy beans
- 1 teaspoon dried parsley
- salt and pepper to taste
Directions
Step 1
Combine chicken broth, broccoli, potatoes, carrots, celery, bell pepper, parsnip, onion, and mushrooms in a large stockpot over medium heat. Stir in cauliflower, peas, green beans, wax beans, chickpeas, navy beans, and parsley; season with salt and pepper. Cover partially with a lid and cook until vegetables are tender, about 30 minutes.
Tips
The soup is usually made with leftover vegetables from the fridge, but you can use fresh vegetables if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat1g | 3% |
| Sodium1008mg | 44% |
| Total Carbohydrate26g | 10% |
| Dietary Fiber7g | 24% |
| Total Sugars6g | |
| Protein10g | |
| Vitamin C62mg | 309% |
| Calcium70mg | 5% |
| Iron2mg | 12% |
| Potassium833mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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