Warm, hearty, and endlessly customizable, this Everything But the Kitchen Sink Soup is the ultimate comfort food and a perfect way to use up leftover veggies! With its rich flavors and wholesome ingredients, this dish is not only satisfying but also incredibly nutritious. Make it a cozy weeknight dinner or an ideal meal prep option for the whole family.
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Why You’ll Love This Recipe
- Flavorful and versatile – This soup is a blank canvas for any vegetable and seasoning, allowing you to use whatever ingredients you have on hand.
- Nutritious – Packed with leafy greens, fiber-rich veggies, and plant-based protein, this soup offers a balanced meal in every bowl.
- Easy and budget-friendly – Perfect for meal prep and saving on grocery costs by using leftover ingredients.
Nutritional Benefits
This soup is full of nutrients, including:
- Fiber and vitamins from leafy greens like kale and spinach.
- Antioxidants from garlic, onions, and Brussel sprouts.
- Protein from Better than Bouillon and chickpea miso, which also add depth to the flavor.
- Lemon juice provides a refreshing acidity and boosts vitamin C content.
Ingredients
- Olive Oil – Adds a rich base and enhances the flavors of the aromatics and vegetables.
- Onion – A classic aromatic that adds a savory depth to this hearty soup.
- Garlic Cloves – Provides a warm, pungent flavor that boosts the savory notes of the soup.
- Celery – Adds crunch and a subtle, slightly peppery taste; essential for balancing flavors.
- Brussels Sprouts – A hearty vegetable that adds texture and a mildly sweet, nutty taste.
- Kale or Spinach – Adds earthy flavor and is packed with nutrients; great for making the soup more filling.
- Orzo – Small pasta that gives a tender texture and adds body to the soup.
- Better Than Bouillon – A rich, concentrated stock that adds depth and umami to the broth.
- Chickpea Miso – Brings a nutty, salty element and boosts the soup’s nutritional profile with probiotics.
- Lemon – Adds brightness and a touch of acidity to balance the flavors and enhance freshness.
- Garlic & Herb Seasoning – A blend of herbs and spices that enhances the savory, comforting flavors in every bite.
- Red Pepper Flakes – Optional, for a hint of heat to elevate the overall flavor.
- Vegetable Broth or Stock – Forms the soup base, tying together all the flavors.
- Green Beans – Adds a slight crunch and freshness to the soup.
- Black Pepper – For seasoning; adds a warm, peppery bite that complements the other flavors.
- Navy or Cannellini Beans – Adds creaminess and protein, making the soup heartier.
- Any Leftover Veggies – Great for reducing waste, adds variety and enhances flavor complexity.
- Bay Leaves – Adds a subtle, earthy aroma to the soup during simmering.
Instructions
- Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and celery, and cook until softened, about 4-5 minutes. - Add Vegetables
Stir in the Brussel sprouts, kale or spinach, and any additional veggies you’re using. Sauté for another 2-3 minutes. - Add Seasonings and Stock
Sprinkle in the Garlic & Herb seasoning, Better Than Bouillon, and chickpea miso. Pour in the vegetable broth, stirring well to combine. - Boil and Simmer
Increase the heat and bring the soup to a boil. Add the orzo pasta, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables and orzo are tender. - Finish with Lemon
Remove the pot from heat, squeeze in lemon juice, and adjust seasoning with salt and pepper as needed.
Variations
- Make it Creamy – Add ½ cup of coconut milk or a splash of vegan cream for a creamy texture.
- Use Different Grains – Swap orzo with quinoa, rice, or farro for variety.
- Spicy Kick – Add a pinch of red pepper flakes or a dash of hot sauce.
Substitutions
- Chickpea Miso – Use white miso or another mild miso if you don’t have chickpea miso.
- Better Than Bouillon – Substitute with a bouillon cube or a spoonful of vegetable paste.
- Orzo – Replace with any small pasta or grain you have on hand.
FAQ
Can I make this soup in an Instant Pot?
Yes! Simply sauté the aromatics using the sauté function, add all other ingredients, and cook on high pressure for 5 minutes, then quick-release.
How can I store leftovers?
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Can I add beans?
Absolutely! Beans like navy beans, cannellini, or even lentils work wonderfully here.
Top Tip
For best results, add the orzo towards the end of cooking to prevent it from becoming mushy. Also, keep a close eye on your broth level, as pasta will absorb some of the liquid.
Hint
This soup is all about flexibility – use any leftover veggies you have to make it your own. Perfect for cleaning out the fridge and creating a satisfying meal!
Everything But the Kitchen Sink Soup
Warm, hearty, and endlessly customizable, this Everything But the Kitchen Sink Soup is the ultimate comfort food and a perfect way to use up leftover veggies! With its rich flavors and wholesome ingredients, this dish is not only satisfying but also incredibly nutritious. Make it a cozy weeknight dinner or an ideal meal prep option for the whole family.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 celery stalks chopped
- 1 cup Brussel sprouts halved
- 1 cup kale or spinach roughly chopped
- ½ cup orzo pasta
- 1 tablespoon Better Than Bouillon vegetable base
- 1 teaspoon chickpea miso
- 1 lemon juiced
- 1 teaspoon Garlic & Herb seasoning
- Salt and black pepper to taste
- 4-6 cups vegetable broth or stock
- Optional vegetables green beans, sweet potatoes, corn, navy beans, etc.
Instructions
- Sauté Aromatics
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, and celery, and cook until softened, about 4-5 minutes.
- Add Vegetables
- Stir in the Brussel sprouts, kale or spinach, and any additional veggies you’re using. Sauté for another 2-3 minutes.
- Add Seasonings and Stock
- Sprinkle in the Garlic & Herb seasoning, Better Than Bouillon, and chickpea miso. Pour in the vegetable broth, stirring well to combine.
- Boil and Simmer
- Increase the heat and bring the soup to a boil. Add the orzo pasta, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables and orzo are tender.
- Finish with Lemon
- Remove the pot from heat, squeeze in lemon juice, and adjust seasoning with salt and pepper as needed.
