Variations on Kitchen Sink Soup!!

kitchen sink soup

I can’t stop making soup this time of year!! With all the fabulous organic vegetables we are getting from our CSA farm and the cooler days ahead, soup just makes sense!  Every cook has a version of kitchen sink soup and I am no exception. There are countless variations on this nutritious meal. Whether you prefer a vegetarian version or one with meat, the results are sensationally flavorful and enormously healthy. It all boils down to using quality, organic meats and vegetables with just the right spice combinations! In this version, I use ground lamb or ground Italian sausage that we purchase from our local CSA farm. The meat comes from free range and organically fed animals; the organic vegetables come from the same farm. I choose spices that coax the flavor out of these superb ingredients!

Carole’s Kitchen Sink Soupkitchen sink soup

1 teaspoon each whole coriander, cumin, brown mustard, caraway

1 teaspoon medium heat chili pepper flakes

splash of olive oil

1 teaspoon ras el hanout spice ( I use  frontier spices)

1 Lb ground lamb or Italian sausage

1 medium onion, diced

4 cloves garlic, chopped

1 bunch fresh basil, chopped

1 bulb organic fennel, chopped

1-2 bunches organic celery, chopped

6-7 whole tomatoes, chopped

2-3 organic summer squash, zucchini or yellow

4-5 medium organic beets, peeled and quartered

1 small organic cauliflower,chopped

1 bunch organic swiss chard

1 bunch organic kale, chopped

6 small organic carrots, chopped

5-6 organic potatoes, quartered

salt and pepper to taste

low sodium broth and or water

grind all the whole spices with a mortar and pestle

In a large deep pan,with the splash of olive oil, saute the onion , garlic, fennel and celery with the ground spices, chili pepper, basil,the ground meat and a bit of salt until fragrant and vegetables are softened and meat is browned
add the chopped tomato,squash, beets,cauliflower, potato, carrots,both greens
add broth and water and season to taste with freshly ground salt and pepper

simmer the soup for 25-40  minutes

Enjoy with thick pieces of homemade rye bread and butter!!  Just Yummy!!!


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