Appetizers / Soups / Salads

Kitchen Sink Vegetable Soup is for Dinner.

Kitchen Sink Vegetable Soup takes 15 minutes to prepare.

Kitchen Sink Vegetable Soup takes 45 minutes to cook.

Kitchen Sink Vegetable Soup makes 6 servings.

The ingredients for Kitchen Sink Vegetable Soup are:

3 Tbsp EVOO
2 slices bacon, cut into 1/2" pieces
4 leeks, sliced in half lengthwise and then sliced about 1/4" thick crosswise; white and light green parts only
2 c sliced shiitake mushrooms
2 carrots, diced
1 c diced celery
3 cloves garlic, minced
1 tsp fresh rosemary, minced
1 tsp fresh thyme leaves
3 oz white wine
1 small can petite dice tomatoes
4 c chicken stock
4 c chopped kale
1 1/2 c fresh corn
2 c small white beans
1 Tbsp red wine vinegar
salt & pepper

Here is how you make Kitchen Sink Vegetable Soup:

Heat the olive oil in a large pot or dutch oven over medium heat. Add the bacon and cook until crisp, then remove to a paper towel to drain. Add the leeks, season with salt & pepper, and cook until softened, about 5 minutes. Add the mushrooms and cook until they begin to brown, another 5 minutes or so. Add the carrots, celery, garlic, and herbs, season well with salt & pepper, and cook for a minute or two, just until the garlic become fragrant. Add the white wine and deglaze the pan. Add the tomatoes and chicken stock and bring to a simmer, then simmer for about 20 minutes. Check for seasoning and add more salt & pepper if necessary. Throw in the kale, corn and beans, and cook for just a couple of minutes, until the kale is wilted and corn and beans are heated through. Stir in the red wine vinegar, add the reserved bacon back in, and serve with thick slices of rustic French or Italian bread. Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user SNARKMEISTER.

The nutritional information for Kitchen Sink Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 340.7

• Total Fat: 9.8 g
• Cholesterol: 5.1 mg
• Sodium: 1,671.2 mg
• Total Carbs: 54.4 g
• Dietary Fiber: 11.3 g
• Protein: 13.3 g