Well, let me tell you about this here kitchen sink soup. My old man, he used to say, “When the pantry’s lookin’ bare and you got bits and pieces of this and that, just throw it all in a pot! That’s kitchen sink soup!” And you know what? He was right, mostly.
First off, you gotta rummage around and see what you got. Got some old carrots? Yeah, throw ’em in. Don’t matter if they’re a bit bendy, just chop ’em up. Got a potato or two, maybe a half an onion lyin’ around? Perfect! Chop, chop, chop! Everything goes in the pot. Don’t be shy, now.
Now, about the meat. You ain’t usin’ no tough old bird for this, no sir. You need somethin’ tender, like a little bit of chicken or maybe some leftover beef. Cut it up small, so it cooks fast. This ain’t no slow-cooker stew, ya hear? We’re makin’ a quick soup, somethin’ to fill yer belly fast.
Next, you gotta get that pot hot. A little bit of oil, or maybe some butter if you’re feelin’ fancy, goes in the bottom. Let it melt and sizzle a bit, then toss in them veggies. Stir ‘em around till they start to soften up. Don’t burn ‘em though, keep an eye on it. Ain’t nothin’ worse than burnt onions, smells like the devil’s socks.
Then, you dump in your meat and let it brown up a little. Just a bit, you ain’t cookin’ a steak here. After that, it’s time for the liquid. Water’s fine, but if you got some broth, that’s even better. Chicken broth, beef broth, veggie broth, whatever you got. Pour it in till it covers everything up nice and good.
- Carrots
- Potatoes
- Onions
- Chicken or Beef
- Broth or Water
Now, here’s where it gets interestin’. You can add whatever spices you like. Salt and pepper, of course. But don’t be afraid to get creative. A little garlic powder? Sure. Some dried herbs? Why not! I even threw in a pinch of chili flakes once, just to spice things up a bit. My old man, he like it spicy. Said it warmed his bones. He was always cold, that one.
Let the soup simmer for a while, till everything is cooked through and tender. How long? Well, that depends on what you put in it. Just taste it now and then. If the veggies are soft and the meat is cooked, you’re good to go. Don’t overcook it, or it’ll turn to mush. Nobody wants mushy soup.
Now, about that pumpkin soup my neighbor made the other day. She brought me some, nice lady she is, even if she does talk my ear off. Pumpkin soup, ain’t that somethin’? She says it keeps in the fridge for four or five days. Can freeze it too, she says, for up to three months. I tell you, that’s a lot of pumpkin soup! She also told me that if it’s too thick, I should thin it out. Ain’t that just common sense? Too thick, add water, too thin, well, ya kinda screwed then, ain’t ya?
But back to our kitchen sink soup. It’s a good way to use up leftovers, that’s for sure. And it fills ya up good, keeps ya warm on a cold night. You ain’t gotta be fancy to make good food. Just use what you got and don’t be afraid to experiment. That’s the secret to kitchen sink soup, and to life, I reckon. Just make the best of what you got.
And one last thing. My old man always said, “Soup’s best eaten hot and with a good piece of bread.” He was right about that too. So, grab yourself a bowl, dip in some bread, and enjoy your kitchen sink soup. It ain’t fancy, but it’s good, honest food. And that’s all that matters. This kind of soup, it’ll keep in the fridge for three or four days. Just like most other cooked food, you know? Don’t let it go bad now, waste not, want not, that’s what I always say.
Tags: [Soup, Kitchen Sink Soup, Leftovers, Cooking, Food, Recipe, Quick Meals, Pumpkin Soup, Soup Storage]
