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Kitchen Sink Soup




Source of Recipe


by Ginger, from souprecipes.com/Judy


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8409.1

List of Ingredients




10 C Chicken Broth
2 Potatoes -- Cubed
2 Carrots -- Sliced
2 Stalks Celery -- Sliced
5 Mushrooms -- Sliced
1 Green Or Red Pepper -- Chopped
1 Stalk Broccoli -- Cut-Up
1 Parsnip -- Sliced
1 Lg Onion -- Chopped
1 C Green Peas
1 C Green Beans
1/2 C Cooked Chick Peas
1 C Cooked Navy Beans
Salt And Pepper -- To Taste
1 Tsp Dried Parsley

Recipe



In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender.

Serve hot with buttered biscuits.

NOTES: This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added.