The Kitchen Sink Soup

Soup isn’t really that hard. When starting out soup, it gets to be largely intimidating. All those steps, all those ingredients–in reality, it’s hard to mess up. Generally, what you have to remember is veggies, spices, stock, proteins.

Our blog name has soup in it. If you haven’t noticed, we’re big fans. We wouldn’t necessarily call ourselves soupsperts, but soupsplorers.

So, when it comes to Mimi & Francisco, this is our gajillionth variation of the kitchen sink soup. We pulled together a big pile of vegetables, picked spices accordingly, and stocked it together until it’s ready.

Here’s what we did this time around:

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Kitchen Sink Soup #189

4 Red potatoes
2 Big carrots
3/4 Red onion
1/2 Zucchini
3 Big Leaves of kale
1 16 oz. Can vegetable broth
2 c. Noodles
2 t. Tomato paste
2 c. Water
3 Cloves garlic
1 t. Basil
1 t. Fennel, dried & chopped
1 t. Oregano
2 t. Cayenne
Salt & Pepper to taste
Oil

Chop up all the vegetables. We like to cut the carrots into hearts.

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Start with the carrots in the oil and garlic. After letting them sauté on medium heat for five minutes or so. Then add red onions.

Throw in the potatoes and zucchini.

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If you put the cap on and let it steam for a bit, start boiling the water and put the noodles in when it’s ready.

When the potatoes and carrots are almost cooked, pour them into the veggie broth on high heat. We added water as we saw fit, but you may come a little short. Add more water if you’d like.

Then spices and kale.

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Add the noodles last. If you decide against the noodles, Mimi & Francisco have concluded that Kitchen Sink Soup has two (and only two) best friends. Those best friends are, in no particular order: hand-popped popcorn and Seeduction bread from Whole Foods.

We promise you won’t regret it.

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