Best Mishmash Soup Recipes

Mish Mash Soup image

Provided by Amber Shelton @amber_lala

Categories Soups

Number Of Ingredients 7

6 large yukon gold potatoes
1 - whole onion
1 - beet, trimmed
5 - stalks of celery
1 package(s) jimmy dean sage flavored sausage
4 - carrots, chopped
- spoonfuls of "better than buillion" to taste

Steps:

Grab a large cooking pot, and fill it with 3-6 quarts of water (depending on how many you are feeding). Bring the water to a boil, add the potatoes and any other veggies.
In a separate skillet (while your veggies are boiling), cook the sausage into bite size pieces, and cook thoroughly.
When the sausage is done, and your veggies are soft when speared with a fork, add the sausage into the pot. Add 2-3 spoonfuls of beef buillion paste, I use "Better Than Buillion" to taste.

Chicken Mishmash image

Provided by Chuck Hughes

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups leftover chicken, skinless, finely chopped
1 red pepper, finely diced
2 cloves roasted garlic
2 eggs
1 handful grated cooked potatoes
Salt and pepper
2 tablespoons of canola oil

Steps:

Combine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side.

Mishmash Soup image

Provided by Mayim Bialik

Yield Serves 8

Number Of Ingredients 11

3 tablespoons olive oil
1 white onion, chopped
1 garlic clove, minced
3 cups veggies such as carrot, celery, bell pepper, or zucchini, diced
6 cups vegan vegetable stock
1 (14-ounce) can chopped tomatoes or 2 diced fresh tomatoes
1 (14-ounce) can beans, preferably kidney, white beans, or pinto
1/2 teaspoon each of three different dried herbs, such as basil, sage, thyme, rosemary, parsley, or oregano
1/2 bunch fresh dill and 1 bunch parsley, bound with string
Salt and freshly ground pepper
Vegan crackers, toasted bread, croutons, or 1/2 cooked rice or quinoa

Steps:

1. In a large pot, saut. onion and garlic in olive oil over medium heat until soft, about 5 minutes. Add the veggies and cook until they soften, 5 to 7 minutes. Add the vegetable stock, tomatoes, beans, dried herbs, and bundle of dill and parsley. Mix it all up and let it simmer for about 20 minutes, until the vegetables are tender. Season to taste with salt and pepper.
2. Remove herb bundle.
3. Serve with crackers, toasted bread, or croutons, or place cooked rice or quinoa in the bottom of each bowl and ladle the soup over it.