"My grandma, she can make a soup, With a little a' this 'n' that. She can feed the whole sloop group, With a little a' this 'n' that."
Partial lyrics from “A Little A' This 'n' That” – by Pete Seeger, American Folk Singer
Soup is the great meal extender. In the well known story of Stone Soup, a soup made from a little of this and that, feeds a village that had little in the way of food to share with travelers. At home I often make a variation called Kitchen Sink Soup, where everything but the kitchen sink goes into the pot to simmer away. What doesn’t seem like much to begin with can add up to something quite satisfying.
I love making Kitchen Sink Soup because it feeds the family cheaply and uses up all those little bits of food that might have otherwise gone to waste. Here is my basic approach for making Kitchen Sink Soup to feed a family.
|Component:||optional ingredients:||what we do:|
Onions, Garlic, Ginger, Carrots, Celery
|Substance||Dried red lentils (rinsed), Canned beans (rinsed), Leftover cooked meats||Add what's in your fridge or pantry to the veggies.|
|Thickeners (raw or cooked)||Rice, Barley, Oats, Potatoes, Pasta (short variety)||
|Seasoning||Spices (dry) & Herbs (fresh), Lemon or lime juice||
|Fluid||Stock (Low-Sodium), Tomato juice or thinned tomato puree/paste, water||
|Sides||Bread, crackers||Serve on the side of a steaming bowl of soup!|
There you have it, a basic method for making your own version of Kitchen Sink Soup. Don’t be afraid to experiment with different ingredients. Experience is the greatest teacher in the kitchen.
One last thing—soups taste better the day after they have been made once the flavours have had a chance to mingle in the fridge. So make enough soup for two days and you’ll have great tasting leftovers for tomorrow. Tell me what goes into your Kitchen Sink Soup.