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.
Prep Time: 15 min
Cook Time: 30 min
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.