Even in Florida, we find that January and February are cooler months. There is nothing like a thick, tasty soup to warm your tummy and take the afternoon chill away. Here is an easy and ‘use all the leftovers’ kind of soup. Those little containers of vegetables or even potatoes, pasta or most anything can find a new home in Kitchen Sink Soup.
This has been a family favorite for many years. I save leftover vegetables for a few weeks in a container in the freezer, then make this soup. Or you can use fresh vegetables, canned, or frozen. Your choice! Hope you enjoy this soup from my book In Addition…to the Entrée.
Kitchen Sink Soup
1 pound lean chopped meat, cooked, and fat drained
1 cup each of any 4-5 of your favorite vegetables and any
juice (such as carrots, green beans, peas, wax beans,
zucchini, lima beans or what ever you have in the refrigerator as leftovers )
1 cup pasta, cooked (I use ditalini which are small tubes or I use small shells (left over pasta is great too)
4-6 cups beef stock
Salt and pepper to taste
Dash of Tabasco sauce or any hot sauce
Combine everything in a large soup pot.
Cook at medium heat until it starts to bubble.
Turn low and simmer for 1 ½ hours.
Serve with crusty bread. Serves 4-6
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