Wednesday, August 19, 2015

Kitchen Sink Soup

We all know that phrase right?  It has everything but the kitchen sink......

This satisfying soup was born out of items I almost always have on hand. I like to make it when I am starting to run low on groceries and think there can't possibly be anything good left to eat... but then I remember I can use those last few carrots and stalks of celery and have a delicious meal in about an hour.

As it comes together, this soup becomes more than the sum of its humble ingredients. Somehow the split peas and potatoes work to make an almost gravy like broth and the herbs give it a hearty feel.

Lately the days are warm but the evenings have a crispness in the air and this soup was just perfect for a dinner al fresco.

Kitchen Sink Soup


My measurements are free-form on this one, you can go with what you have and what sounds good to you.

1/3 - 1/2 cup split peas
1 tsp olive oil
1/2 medium onion, chopped
2 or 3 ribs of celery, chopped (I like to chop some of the leaves and throw them in as well)
2 or 3 medium sized carrots, chopped
1 clove garlic, minced
4 cups vegetable broth
1/2 tsp sage
1 tsp thyme
2 or 3 potatoes, peeled and diced
1/2 cup frozen peas
salt to taste as the amount will vary depending on how salty your vegetable broth is.


Boil 2  cups of water and add the split peas to it. Let these boil over medium-low heat, stirring every now and then until they reach desired tenderness. Add more water if it cooks down to much. Alternately, you can cook them right in with the soup if you choose, but I like my vegetables to remain somewhat firm and this way I don't have to worry about timing the split peas with the vegetables. The cooking time on the split peas will vary depending on how old they are, how they were stored, etc.

While your split peas are cooking, heat the olive oil in a soup pan. When the oil is warmed, add the onions and let those start to cook down. Then add the garlic, carrots and celery. When those have started to soften a bit add the broth and the potatoes. Also add the sage and thyme. Let this cook over a slow rolling boil for about 30 minutes. Stir every now and then and test your veggies for texture. I like mine to still have a little bite to them... you may like them much softer. When you decide your veggies are done add the frozen peas and let those heat through. Finally, add the split peas (and the cooking liquid) to the soup and adjust the seasoning adding salt if necessary. You may also add a bit more water or vegetable broth if it has cooked down too much.

This soup is great with a crusty bread and a salad on the side.

For 6 servings. Nutritional information from

Nutrition Facts
Serving Size 301 g
Amount Per Serving
Calories from Fat 
% Daily Value*
Total Fat 
Trans Fat 
Total Carbohydrates 
Dietary Fiber 
Vitamin A 87%Vitamin C 30%
Calcium 4%Iron 11%
Nutrition Grade A
* Based on a 2000 calorie diet

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