Everything But The Kitchen Sink Veg Beef Soup Food

KITCHEN SINK SOUP

Steps:

• In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)

Steps:

• Brown stew meat, onions, garlic and celery in a large pot.
• Once stew meat is browned, add red wine and deglaze bottom of pan.
• Add all other ingredients and bring to a boil, stir well.
• Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
• Serve with sandwiches, crackers or rolls.

KITCHEN SINK SOUP FORMULA

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
• Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

GRANDMA'S KITCHEN SINK SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.
• Add the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.
• Add the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.

EVERYTHING BUT THE KITCHEN SINK

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

EVERYTHING BUT THE KITCHEN SINK VEG BEEF SOUP

Steps:

• 1. open the package of stir fry vegetables and place in a large stock pot, add potatoes, onions and carrots. add all the stock,spices and gravy mix. heat on medium.
• 2. open can of tomato sauce ino a medium size sauce pan, add meatballs, make hem ahead of time, use your favorite recipe. heat on medium add garlic.
• 3. Melt butter in a frying pan, add stir fry beef, or beef tips, sear the meat until fully cooked.
• 4. after stir fry beef is cooked to medium doneness place it and all of the juices in the stock pot.
• 5. add the meatballs and sauce.
• 6. cook over medium to medium low heat for 4 hours or more.
• 7. add the mezze penne about 1 hr befroe serving, there is no need to cook it ahead of time.

" KITCHEN SINK" SOUP

Steps:

• Sauté onion, garlic and celery together until limp.
• Add carrots, and sauté a few minutes.
• Add in spaghetti sauce and stock.
• Bring to a boil.
• Add seasonings.
• Add noodles, broken up, and peas and corn.
• Boil until noodles are almost done.
• Add red pepper and cook through.
• Serve hot with buns.
• NOTE: all seasonings can be adjusted according to what you are using. this is just how I used up my left overs. :).

KITCHEN SINK SOUP

Steps:

• Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
• Meanwhile, trim, chop, and wash the leeks.
• Peel and grate the carrot.
• Saute them until soft in 1 tbsp of the oil, and add them to the soup.
• Chop the celery and the cabbage.
• Saute them together in the remaining vegetable oil until limp.
• Add them to the soup with the tomatos and add salt to taste.
• Simmer to blend.
• Heat up and serve the next day.