What do you do when both you and your little one come down with a cold at the same time? If you’re anything like me, you develop an immediate craving for comfort food! On this particular day, I wanted a nice, hearty, nutritious soup. I hadn’t planned for soup this week and, being under the weather myself, I was not making a trip to the grocery store. I needed to make do with whatever was already in my kitchen. I basically tossed in everything but the kitchen sink, so this recipe has become known as “Kitchen Sink Soup” in our home.
As a side note, there are certain staples that I always keep in my fridge or pantry. Among these are vegetable broth, garlic, onion, potatoes, pasta, and beans. These, combined with whatever produce and protein I have around, always work for easy and unplanned meals.
A few notes before you get started:
- For all ingredients, chop into whatever size is safe and appropriate for your child(ren). I used pieces that were approximately 1/4 inch x 1/8 inch in size but you should always use your own discretion, as children will have different needs based on their age, development, etc.
- If you have a little extra time and energy (which I did not have this day), sauteing the onion and garlic in EVOO prior to adding will help to enhance the flavor.
- Adding the uncooked pasta directly to the soup will result it in absorbing some of the broth, leading the soup to become more of a stew. If you prefer a soupier soup, you can add additional broth to the recipe or you can cook the pasta separately and add to the soup before serving.)
Prep Time: 20 mins
Cook Time: 45 mins total (25 mins post-prep)
Total Time:. 45 mins
- 1 carton low sodium vegetable broth (32 fl oz)
- I tend to use Pacific’s Organic Low Sodium Vegetable Broth
- 2 cups water
- 2 cloves garlic
- 1 medium onion
- 1 medium zucchini
- 1 extra-large sweet potato (or two standard ones)
- 4 cups spinach (un-chopped)
- 2 cups broccoli (un-chopped)
- 1 16 oz can of black beans
- 1 cup whole wheat macaroni
- A dash or two of salt and pepper
- On your stove top, bring vegetable broth and water to a boil, then reduce to medium heat
- Skin sweet potato and chop into small cubes
- Add sweet potato to broth, keeping at a low boil and stirring occasionally throughout
- Finely chop onion and mince garlic, then add to broth
- Drain and rinse black beans, then add to broth
- Add 1 cup of whole wheat macaroni (or pasta of your choice)
- Finely chop broccoli and spinach or place in food processor until desired size is reached
- Chop zucchini into small cubes and add to broth
- Add salt and pepper to taste
- Bring soup to a simmer then loosely cover and allow to cook for an additional 25 minutes, stirring occasionally.
Voila! You have Kitchen Sink Soup! I hope you and your family enjoy it. Send me a message to let me know how it turns out and/or what alternative ingredients you toss in!
Note: All recipes on this site are ones that have worked for our family now or in the past. I recommend that you always follow the feeding, nutrition, and safety advice provided by your doctors in addition to your own judgement regarding what is safe and appropriate for your child(ren). Our children are unique individuals and may have different needs depending upon their age, development, medical status, etc.