Everything but the Kitchen Sink Recipe

Name: Everything but the Kitchen Sink
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil; Kosher salt and freshly ground black pepper; 2 small yellow squash, cut into 1/2-inch slices; 2 carrots, peeled and quartered lengthwise; 1 medium onion, chopped; 2 tablespoons minced garlic; 2 large potatoes, rinsed and large diced; 2 quarts vegetable stock; 1 cup canned navy beans, rinsed and drained; 1 cup canned kidney beans, rinsed and drained; 1 bay leaf, crumbled; 2 teaspoons minced thyme leaves; 2 cups broccoli florets; 2 medium Roma tomatoes, chopped

Servings: persons

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

1
Preheat the oven to 350 degrees F.
2
In a large bowl, whisk together grapeseed oil, salt and pepper, to taste.
3
Add the squash, carrots, onions, garlic and potatoes, tossing to coat.
4
Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
5
Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally.
6
With a hand blender pulse stock and bean mixture until the beans are slightly pureed.
7
Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes.
8
Cook until all the vegetables are cooked through, about 30 to 35 minutes.
9
Cook's Note: For a thicker soup, a cornstarch and water mixture or a light roux can be blended in to thicken the consistency.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon grapeseed oil, Kosher salt and freshly ground black pepper, 2 small yellow squash, cut into 1/2-inch slices, 2 carrots, peeled and quartered lengthwise, and more.

Yes, Everything but the Kitchen Sink falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Everything but the Kitchen Sink

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions