Kitchen Sink Soup

Last night in a rush to prepare dinner, I made one of my fairly standard go to meals; but it always comes out different. I call it “Kitchen Sink Soup” because everything I can find in my kitchen typically goes into it, except the kitchen sink… Before we ate, I took a picture of my bowl (it was so pretty!!) and quickly put it up on Facebook and of course, you all wanted the recipe and of course I want to share it with you! Like I said on Facebook, this soup is more of an idea than a recipe that should be followed to the T so feel free to change it up as you and your tastebuds see fit.

Oh, by the way, when I make (any) soup I make a GIANT pot so we can have leftovers for the next day. For example, the little boys had leftover soup for breakfast this morning topped with a fried egg (from our very own chickens). Deliciousness in a bowl!

Savory beef soup 1

Kitchen Sink Soup

3 pounds grass fed ground beef (from Massa Natural Meats)

3-4 cups chicken broth (homemade is best – recipe for chicken broth can be found in all of my books)

3-4 cups water (or more if needed – less if you want yours more “stew like” or more if you want it “soupy”)

2 cups diced tomatoes (I use the jarred diced tomatoes that I order from Tropical Traditions)

1 large sweet potato, diced (this time I used a big purple Japanese sweet potato)

6 carrots, chopped (I used different colors of carrots; red, orange, and yellow)

1 yellow bell pepper, chopped

5 celery stalks, chopped

2-3 cups shredded green cabbage

3 small shallots, finely diced (about 1/2 cup)

3-4 garlic cloves, minced

2-3 teaspoons ground cumin

1-2 teaspoons coriander

2 teaspoons chili powder

1-2 tablespoons dried basil

About 1/4 cup fresh cilantro leaves, chopped

Sea salt and black pepper to taste

1. In a large soup pot add the sweet potatoes, carrots, chicken broth, and water and bring to a boil

2. In a separate large pot or skillet, brown the 3 pounds of ground beef, and season with a little bit of salt and pepper, and set aside.

3. After the soup pot comes to a boil, add the shallots, garlic, diced tomatoes, celery, and bell pepper and let simmer for about 10 minutes.

4. Add the browned ground beef and shredded cabbage and continue to simmer until the potatoes and carrots are tender.

5. Season with all of the dried spices. Taste, and add more seasoning if desired.

6. Stir in the fresh cilantro and serve.

*Tips: Garnish with more fresh cilantro if desired, diced green onions, minced jalapeños jalapeños and more shredded green cabbage.  With your leftovers, eat a bowl of soup for breakfast topped with fried or poached egg!

Have fun, be creative, and as always, enjoy!



  1. Debbie says

    This was a great soup! It cooked quite fast, however the chopping was time consuming. Thanks very much for sharing….yum!

  2. Kristen says

    Made this soup with grassfed ground bison, and it is excellent! I’m definitely going to be making it on a regular basis. Thanks for the recipe :)

  3. says

    I have a very similar recipe that I do with chicken, pork or whatever’s lying around. The main parts of my recipe are sweet potato (it makes it all so sweet and yummy!), curry powder (I do love my curry flavours) and coconut cream. Everything else just depends on what’s in the pantry. And, like you, I make a HUGE pot of it whenever I make it. We’re just 2 so it sometimes lasts us 3 or 4 days! So delish!

  4. Susan says

    My mother used to make what she called “Add-a-soup” .You just add-a little of this and a little of that.
    It is a great way to use leftovers (like vegetable stir fry) or garden abundance (throw in another zucchini or tomato) Amounts don’t really matter- just put in what you love!

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