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.

No additional tips available.

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

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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.

Everything but the Kitchen Sink

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