Everything But The Kitchen Sink Soup #Recipe!

 

Hey Everyone!! :-)

This is a versatile soup recipe that's delicious but also a convenient way to use up whatever you have in your refrigerator.


Ingredients:
6 cups water or vegetable stock
4 large potatoes washed and cubed
1 12oz can kidney beans
1 12oz can crushed tomatoes
1 12oz can corn
1 cup frozen or leftover peas
1 carrot chopped
1 onion chopped
1 cup spinach chopped or 1 cup kale chopped or 1 cup broccoli chopped
1-2 cups leftover or frozen vegetables chopped (your choice/whatever you have)
5 cloves garlic minced fine
1 tbsp red pepper flakes
1 tbsp cumin
3 tsp smoked paprika
1 tbsp dried oregano
2 bay leaves
2 tbsp vegetarian Worcestershire sauce
1 cup white wine (your choice)
1/4 cup olive oil
1 cup heavy cream
1 cup cheese grated (your choice of kind and optional)
Salt and pepper to taste

Add the olive oil and onion to a large stock pot and cook until onion becomes translucent. Add the garlic, red pepper flakes, cumin, paprika, oregano, and salt and pepper and cook until onions start to caramelize. Deglaze the pot with the wine and then add the water or stock, bay leaves, potatoes, beans, tomatoes, corn, peas, carrot, Worcestershire sauce, and leftover or frozen vegetables to the pot and bring to a boil. Reduce the heat and simmer the soup until the potatoes soften, stirring occasionally. Taste the soup and adjust the seasoning as necessary. Add the spinach, kale, or broccoli and cook until they start to wilt. Taste the soup and adjust the seasoning as necessary. Remove the bay leaves. Stir in the cream and cheese (optional) and remove the soup from the heat. Serve piping hot with a side of crusty bread.

Bon appetit!