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.