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Kitchen Sink Soup

5 from 7 votes
Servings 6
Calories 155 kcal

Instructions
 

  • Cut up any vegetables into roughly the same-size chunks and place into a big pot–even salad greens–and cover with water, chicken stock or bone broth.  
  • Add vegetable or chicken bouillon (about 1 tablespoon for every 2 cups of water).
  • Bring to a boil then
  • Simmer for about 30 minutes until everything is very tender when poked with a fork.
  • Puree simmer for about 30 minutes until everything is very tender when poked with a fork.

Notes

These freezes well but you'll need to puree again after heating.