Best Everything But The Kitchen Sink Zuppa Recipes

EVERYTHING BUT THE KITCHEN SINK

Everything but the Kitchen Sink image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams

EVERYTHING BUT THE KITCHEN SINK ZUPPA!

Everything but the kitchen sink zuppa! image

I love, love, love to cook! This is a passion of mine, My family loves Nana's cooking/ baking!Hope this becomes a favorite in your kitchen,you can change the veggies,if you're not smitten to the ones I use:)I listen to Dean Martin when I cook & Im inspired! Enjoy!

Provided by sandy sommerfeld @nanasandyskitchen

Categories Vegetable Soup

Number Of Ingredients 18

Ingredients

3 large clove(s) garlic chopped
1 yellow - onion , peeled & diced
4 med - carrots peeled & diced
2 med - parsnips peeled & diced
1- cup(s) lentils, rinsed
1/2 cup(s) pearled barley
1 1/2 cup(s) crimini mushrooms,cleaned, chopped
1 32oz can(s) san marzano crushed tomatos
1 15oz can(s) garbanzo beans, drained
1 15oz can(s) cannellini beans, drained
8 oz ounce(s) 1/2 pkg.frozen lima beans
8-10 ounce(s) 1/2 pkg. or a smidge more, frozen spinach.
1 1/2 quart(s) chicken stock
4/5 cup(s) water
3/4 cup(s) ditalini pasta
1 teaspoon(s) each salt,pepper & thyme to taste
1 - small piece parmasan rind
1 teaspoon(s) crushed red pepper flakes (optional)

Steps:

In large stock pot, over medium heat,saute the onion, garlic, red pepper flakes carrot,parsnips just about 3- 4 minutes or so until the onions are soft.Add the Crushed tomatoes, stock, water.
Add in the lima beans, spinach, garbanzo beans, cannellini beans, lentils& barley,mushrooms.
Stir well and season with salt,pepper, thyme and a small piece of parmasan cheese rind, let simmer abt. an hour, stirring occasionally,adding pasta the last 15 minutes of cooking. Add additional water if it becomes to thick. Serve with crusty bread,Enjoy!!!

KITCHEN SINK SOUP

Kitchen Sink Soup image

This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. 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 is in my fridge that is left over. Meat or chicken can be added. Enjoy

Provided by Judy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 17

Ingredients

10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley

Steps:

In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g

EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)

Everything but the Kitchen Sink Soup (Beef Vegetable Soup) image

This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do.

Provided by These hands can cook

Categories Lunch/Snacks

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 25

Ingredients

1 lb stew meat, diced
1 large onion, diced
3 stalks celery, chopped
1/4 cup celery leaves
2 garlic cloves, minced
1/4 cup red wine
4 cups beef broth (I use low sodium or make my own)
6 -10 cups water (I start with 6 and add as needed)
1 small head of cabbage, chopped
3 (14 1/2 ounce) diced tomatoes (do not drain)
2 cups carrots, sliced
1 small zucchini, diced
4 cups frozen green beans
4 cups frozen corn
4 cups frozen peas
2 cups fresh mushrooms, sliced
3 cups potatoes, peeled and diced into 2-3 inch cubes
2 cups Baby Spinach
5 cups v 8 vegetable juice (I use low sodium or sometimes spicy hot for a kick)
1 teaspoon black pepper
1 teaspoon salt (or to taste)
2 tablespoons dried parsley
1/2 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

Brown stew meat, onions, garlic and celery in a large pot.
Once stew meat is browned, add red wine and deglaze bottom of pan.
Add all other ingredients and bring to a boil, stir well.
Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
Serve with sandwiches, crackers or rolls.

Nutrition Facts : Calories 312.6, Fat 8.8, SaturatedFat 3.2, Cholesterol 25.6, Sodium 1005.6, Carbohydrate 46.8, Fiber 10.6, Sugar 14.7, Protein 16.6

KITCHEN SINK SOUP FORMULA

Kitchen Sink Soup Formula image

Use this easy formula and everything but the kitchen sink to create a comforting soup that's quick to prepare.

Provided by EatAndRun

Categories Vegetable Soup

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup sliced carrot
½ cup sliced celery
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can red kidney beans, rinsed and drained
1 (16 ounce) can diced tomatoes, undrained
4 ounces elbow macaroni
1 (8 ounce) can tomato sauce
1 ½ cups drained canned peas
2 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 50.1 g, Cholesterol 13.7 mg, Fat 7.2 g, Fiber 8 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 1008.7 mg