A healthy hearty soup that’s perfect for using up all the leftover veggies in your refrigerator! This Everything But the Kitchen Sink Soup is full of fiber, plant-based protein, and FLAVOR.
One of my biggest pet peeves is leftover tidbits of vegetables in the fridge. It drives me crazy to open up my vegetable kitchen drawer and see half a tomato in Saran Wrap, scallion bunches on their last legs, one irregular shaped potato which I couldn’t use when I made baked potato the other night, or a big bunch of rosemary I bought for roast chicken but only used 2 sprigs. Soups are a great way of taking of all of this leftover stuff and creating a dish that is healthy, hearty and, in this case, vegan.
For this soup, I cut up a little bit of everything from carrots to fingerling potatoes, scallions, yellow peppers, garlic, rosemary, and parsley. I added one chipotle pepper (from tacos I made yesterday) and a cup full of yellow lentils. I better stop now before you think I literally dumped everything from my kitchen into this soup!
Everything But the Kitchen Sink Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
2 cups of any vegetables in your fridge drawer
2 tbsp. herbs like parsley, rosemary, thyme, basil
1 cup yellow lentil, rinsed
4 cloves garlic, chopped
2 tbsp. onion powder
1 tbsp. cumin powder
6 cups water
chipotle pepper or crushed red pepper (optional)
1 tbsp. lemon juice
salt and pepper to taste
In a large pot, saute vegetables with olive oil. Allow vegetables to caramelize for 5-6 minutes on a medium heat. Add lentils, cumin, herbs and water. Cook for 1 hour on a medium to low heat. Season to taste. Serve with a piece of crusty bread, and voila, you have a hearty meal!