Kitchen Sink Soup
Prep: 15 minutes Cook: 30 minutes
By Heather McDougall
I like this soup so much because if I don't have one ingredient, I know there's an easy substitute in my fridge. If you don't have chard, use spinach. No sweet potatoes? Try squash. Feel free to mix and match to your liking.
- 4 cups vegetable broth
- 1 onion, chopped
- 1 russet potato, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 carrot, sliced
- 15 ounce can white beans, drained and rinsed
- 1 cup frozen corn kernels, drained and rinsed
- 1 tomato, chopped
- 1 cup chard, chopped
- salt and pepper to taste
Add broth to medium saucepan and heat on low. Add the onion, potatoes, and carrot and bring to a boil over medium heat. Simmer until the vegetables are tender but not mushy, about 15 minutes. Add beans and corn and cook for another 10 minutes. With a bean masher or a hand held blender push through the soup to create a thicker consistency, about 10 mashes or blends. Add the tomato and chard and cook for about 5 minutes more.
Hint: Fresh corn kernels may also be used. Simply slice them off the cob and add to soup.