Kitchen Sink Soup
Everything I can find goes into this soup except the kitchen sink, thus its name. You can use canned beans (lentil, garbanzo, kidney, navy, black, pinto, etc.).
Don’t want a tomato base? Leave them out and can use chicken/beef/veggie broth or stock instead of V8 juice.
Customize this recipe to and put in your favorite vegetables. There is one for sure about my soup: it will never EVER contain green peas. Yuck, gag, puke, shoo we nasty.
You can also make this in your slow cooker, just cook it on low for about 6-8 hours.
Ingredients
1 medium onion, sliced
4 or 5 large baking potatoes, chopped into bite-sized pieces
2 or 3 carrots
1 can whole tomatoes, crushed or cut up
1 6 oz. can tomato paste
1 can whole kernel corn
1 cup or more of broccoli florets (optional)
2 cups chopped cabbage (optional)
1 (46 oz.) can V8 juice
2 tablespoons bacon grease or Italian dressing or oil
½ to 1 teaspoon hot sauce (or more or none)
Salt and pepper to taste
2 cubes beef bouillon
1 tablespoon of garlic powder (or more)
Sauté onions in bacon grease in a medium skillet until translucent. Add in ground beef and brown. Drain off excess fat, and add all ingredients to large pot. Cook on low, stirring occasionally until vegetables are tender, oh say about an hour or 2. Water may be added if a thinner soup is desired.
Serve with biscuits, cornbread, crackers, or a crusty bread.