This post is brought to you by a sniffling, coughing, stressed-out gal who is in desperate need for warmer weather and a nice long break from all of the current high school craziness…
I recently caught a cold, and I’ve been living off of green tea and a lot of coffee to keep me going throughout this past week. I probably shouldn’t be drinking the amount of coffee that I do, but I know I wouldn’t be able to stay awake during class if I didn’t. I’ve been getting less sleep than I did last year, because I now have band rehearsal in the mornings, and I’m up ’til late finishing schoolwork (that’s probably why I got sick in the first place!)
Because of this, kitchen sink soup has recently become one of my favorite foods. Not just because of my cold, but also because of the cold, rainy weather we’ve been having in Texas lately! It’s the best bowl of cozy, flavorful goodness to warm you up during these winter months. It’s also super healthy, and loaded with some of my favorite veggies. I have been having a hard time enjoying vegetables recently, and I’ve fallen back into some unhealthy, dessert-centered habits, so kitchen sink soup is the perfect way to get some nutrients into my body while simultaneously pleasing my taste buds!
Why is it called kitchen sink soup, you might ask?
Basically, you take all the “scrap” ingredients in your fridge and pantry (AKA leftover celery stalks, the other half of the onion you neglected to use, the frozen peas that have been in your freezer for longer than they should, those random seasonings you never use, etc.), and somehow try to make a delicious dish out of it. I am so guilty of using parts of certain ingredients for recipes and then throwing out the rest, and it frustrates the heck out of me! One of the best things you can do for the environment is to minimize your waste output, and that’s something that I’m trying to work on.
I’m sure you’ve seen things like this on the internet, like kitchen sink cookies, pasta, etc. I love the concept! I challenge you guys to refrain from throwing away things you don’t use, and put your own spin to this recipe! That’s basically what I did: I started with the basic elements to any plain soup recipe, and added the things I had on hand.
How to make kitchen sink soup
- Every classic soup recipe starts out with onions and garlic – they’re the basic flavor components that you can’t skip out on. I added ginger for its flavor and its health benefit. Celery is also a really great veggie to add if you happen to have some on hand… I really like the added texture and fresh flavor it gives to any dish. Same with carrots! Honestly, you can add anything you want. Get creative!
- Ground sausage is the best meat to add to soup, in my opinion. The meat is broken up into nice little bits, which perfectly complement the veggie-loaded soup.
- Sweet potato is hands down one of my favorite vegetables – I love the creamy texture it gives to the soup. It takes a little bit longer to cook than the rest, which is the primary reason why this soup takes a little over 10 minutes to cook. However, once the sweet potato is cooked to your liking, then you’re ready to serve and enjoy!
- The spices I chose for this recipe are paprika and chili powder, but you can add whatever spices you have on hand. I like my soup to be a little spicy, so I love adding those in particular! I use this paprika and this chili powder from Whole Foods – both are from the brand Simply Organics.
- Frozen vegetables are the easiest way to add more complexity to a basic soup, without having to go through the work to wash and prepare fresh produce. I love using frozen peas and frozen corn; I always have them in my freezer, 24/7, because they’re the perfect addition to almost any savory dish.
- Putting everything together is the easiest part: just cook the vegetables, add in the broth and spices, and simmer until the sweet potato is cooked through. Give it a taste, season with salt and pepper if desired, and enjoy!
As always, if you end up trying this soup out, be sure to tag me on Instagram @mysouthernsweettooth and use the #mysouthernsweettooth so I can see your creations! :)
I hope you guys have a great weekend. See ya soon!
CATCH UP ON MY LATEST TRAVEL GUIDE AND LOBSTER ROLL RECIPE!
- 1 onion, chopped
- 4 stalks of celery, chopped
- 3 cloves garlic, minced
- 1 inch ginger root, peeled and diced
- ½ pound ground spicy sausage
- 1 large sweet potato, chopped into 1-inch cubes
- 2 tbsp tomato paste
- 2 tsp paprika
- 1 tsp chili powder
- 4 cups broth (chicken, veg, it's up to you)
- 2 cups frozen corn
- 2 cups frozen peas
- 3 stalks of green onion, chopped
- salt and pepper
- In a large stockpot over medium heat, add a little oil and cook onion, celery, ginger, and garlic for 3-5 minutes, until softened. Then, add the ground sausage, breaking up the meat and cooking until no pink is left. Add sweet potato cubes, cooking for an additional minute. Add tomato paste, chili powder, and paprika. Cook until fragrant (about an another minute).
- Add broth, bring to a boil, then reduce heat and simmer for 10-15 minutes, until sweet potato is soft and easily pierced with a fork. Add frozen corn, frozen peas, and green onion, stirring to combine and cooking for 1-2 minutes.
- Taste the soup, and season with salt and pepper to taste. Garnish with additional green onion if desired, and serve immediately. Enjoy!
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