Everything but the Kitchen Sink Soup
For anyone that knows me, you know that I hate to waste food. The whole idea of wasting food makes me sick. There are so many starving people on this earth, and we should not be wasteful when it comes to our food. I think most people simply aren’t equipped with tips and tricks to easily use up food before it goes bad. In part, that’s why I have created the recipe for this soup. It is a perfect example of how you can use anything (and everything) to create a delicious and nutritious meal. For some tips and tricks about how to build soup from virtually anything you have on hand, check out my article for “How to Use What is in Your Fridge to Create Healthy, Delicious, and Filling Soup”. This particular recipe follows the exact guidelines I outlined in that article. However, some of us simply like to follow a recipe, and therefore I have provided you with one here! I like to make this soup in a very large batch then eat it all week long (and even freeze some for future consumption). I hope you like it as much as I do!!
Looking for more delicious recipes like this one? Pick up your copy of The Traveling Cook Abroad COOKBOOK!! It has over 100 fresh, local, and authentic European recipes – many of which are perfect for make-ahead meals or meal preps for the week. Get your copy on AMAZON.
1.5 pounds ground chicken
1 tablespoon high heat cooking oil (like avocado oil)
2 yellow onions, chopped
3 carrots, chopped
3 celery stalks, chopped
1 large zucchini, finely chopped
2 red peppers, finely chopped
8-10 mushrooms, finely chopped
2 cans diced tomatoes with juice
1 14 ounce can black beans, drained and rinsed
1 14 ounce can pinto beans, drained and rinsed
1 cup dry quinoa
1 cup brown minute rice
8 cups chicken broth
2 bay leaves
1 tablespoon paprika
½ teaspoon basil
½ teaspoon oregano
1 teaspoon parsley
2-3 tablespoons tomato paste
Salt and pepper to taste
Brown the meat until cooked through. Remove from the heat and set aside.
In a large, deep pot, add 1 tablespoon of high heat cooking oil, the onions, carrots, and celery. Cook over medium heat for 7 minutes, stirring frequently. Add in the zucchini, peppers, and mushrooms, and continue to cook for another 3 minutes.
Add the rest of the ingredients to the pot, along with the ground chicken. Increase the heat to high and bring everything to a boil. Once boiling, reduce the heat and allow to simmer until all vegetables are tender (approximately 20 minutes). Adjust seasonings to taste. Enjoy!
Looking for more healthy recipes that are easy to meal prep? Check out my recipe for Spicy Turkey, Red Pepper, and Sweet Potato Hash or Deconstructed Falafel and Roasted Veggie Bowls. Have a recipe you’d like to share? Feel free to comment below!
3 Comments Add yours
I have book marked this recipe! I’m from Perth, WA so it’s hitting summer now and soup would not suit to weather. I’ll be trying this recipe when it cools done. Thank you for sharing
I would love for you to check out my latest post x
Great thank you! And I will check it out.