Kitchen Sink Soup
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.
Serves: 4
Prep Time: 15 min
Cook Time: 30 min
Ingredients
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
Directions
1
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.
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