Meatless Monday #3: Kitchen Sink Soup

March 5, 2012

How often you clean out your refrigerator often determines how often you make kitchen sink soup, a name affixed to using up anything in the fridge that has seen the light of day, gone limp and has “expiring soon” written all over it. That is what defines kitchen sink soup and gives it character.

No two will ever be the same, but here is what I concocted in my slow cooker recently. It’s also easily done soup or crock pot. Use this as a guide the next time you clean out the refrigerator. You may have some of these same ingredients lurking in yours.

Slow Cooker Kitchen Sink Soup

Serves 6-8

2 cups coarsely chopped green cabbage
2 cups broccoli florets cut into small pieces
1 onion diced
2 tablespoon fresh thyme leaves (optional)
¼ cup minced parsley
3 carrots peeled and sliced into ¼ inch thick rounds
6 cups water or chicken broth
¼ teaspoon paprika
2 teaspoons dried oregano
¼ cup uncooked brown rice
1 cup leftover chicken, beef, ham,, turkey diced
Parmigiano Reggiano cheese rinds, diced (optional)
Salt to taste
Grinding black pepper

Add everything to the pot except the leftover chicken, beef, ham or turkey, the cheese rings and salt and pepper. Add these at the end of the cooking time.

Cover the pot and cook over low heat or in a slow cooker for 2hours. Add the remaining ingredients and cook for a few minutes longer.

Serve hot with crusty bread.

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