Kitchen Sink Soup Recipe

Ingredients
<br>- 10 cups chicken broth
<br>- 2 potatoes, cubed
<br>- 2 carrots, sliced
<br>- 2 stalks celery, diced
<br>- 5 fresh mushrooms, sliced
<br>- 1 green bell pepper, chopped
<br>- 1 fresh broccoli, chopped
<br>- 4 cups cauliflower florets
<br>- 1 parsnip, sliced
<br>- 1 onion, chopped
<br>- 1 cup green peas
<br>- 1 cup cut green beans, drained
<br>- 1 cup wax beans, drained
<br>- 1/2 cup cooked chickpeas
<br>- 1/2 cup cooked navy beans
<br>- salt and pepper to taste
<br>- 1 teaspoon dried parsley
<br><p></p>Directions
<br>step 1: 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.
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Ingredients
- 10 cups chicken broth
- 2 potatoes, cubed
- 2 carrots, sliced
- 2 stalks celery, diced
- 5 fresh mushrooms, sliced
- 1 green bell pepper, chopped
- 1 fresh broccoli, chopped
- 4 cups cauliflower florets
- 1 parsnip, sliced
- 1 onion, chopped
- 1 cup green peas
- 1 cup cut green beans, drained
- 1 cup wax beans, drained
- 1/2 cup cooked chickpeas
- 1/2 cup cooked navy beans
- salt and pepper to taste
- 1 teaspoon dried parsley

Directions
step 1: 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.

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