December 26, 2012

The Kitchen Sink Soup

Cold winter days call for a heartwarming soup and some home-made bread. I got wish #1 today. My husband coined the term The Kitchen Sink Soup - according to him ... "Its got everything in it, but the kitchen sink!" ... well yes, it is kind of true. I always use the same basic recipe and it works like a charm, every time, no matter what you put in it. 

The Kitchen Sink Soup
Prep Time: 20-30 min

  1. 2 cups Protein (Red Kidney Beans, Black beans, Chick Peas, Various Lentils)
  2. 2 cups Vegetables (Onion, Spinach, Green Beans, Corn, Peas, Carrots, Kale, Celery)
  3. 1/2 cup Starch (Red Potatoes, White Potatoes, Brown Rice, Wild Rice, Barley, Quinoa, Noodles)
  4. 1/2 cup Mushrooms (white, cremini, shiitake, portabella, oyster)
  5. 4-6 cups Vegetable broth
  6. 6-8 Dry Sun-dried Tomatoes (I buy the Whole foods 365 brand), sliced/diced.
  7. 1 tbsp Minced garlic
  8. 1 tbsp Miso (Barley or Soy).
  9. Pepper, to taste.
Line a stock pot with vegetable broth and add garlic. Once the garlic begins to release its aroma, add remaining ingredients (except Miso). Bring to a rolling boil. Reduce heat and allow to simmer until whatever starch you've added are done. When I use beans and/or chickpeas, I typically use canned. When I use lentils, I tend to use red lentils which are quick-cooking. Once starches are done cooking, turn off heat and add miso. I used Barley miso today. I typically don't discriminate between various kinds of Miso and use them interchangeably in my recipes. Do a quick taste test and if needed added more broth (as needed) and miso for flavor, or salt (if you prefer). Garnish with freshly ground black pepper and serve steaming hot. 

The Kitchen Sink Soup
Today, I used Red kidney beans, Baby spinach, Red Onion, Green Beans, White mushrooms and a blend of Brown and Wild rice. Umm Umm Good!! 

Wish #2 (homemade bread) will be granted soon ... Santa brought me a B&D Bread Maker!!! Yeah!!!

* This is a 'no added salt' recipe i.e. no salt is added over and above what is already in the condiments. In this soup, all the salt is coming from Miso and the sun-dried tomatoes add a lot of flavor, thereby reducing the need for additional salt. 

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