Last week, I found myself really craving a nice, warm soup after all the snow. I also had a ton of produce in my refrigerator that I knew I needed to use quickly. Knowing I needed to cook more to fulfill my New Month Resolution for January, I decided to throw together a soup that ended up being so delicious, I just had to share this vegetable soup recipe!
The beauty of this vegetable soup recipe is that you can use pretty much whatever happens to be sitting in your refrigerator and it will still turn out great – hence the name “kitchen sink” vegetable soup. My soup ended up being very heavy on potatoes because that’s what I had on hand. I could have just as easily thrown in a bunch of broccoli, used way more carrots, thrown in some corn, added different spices, etc. You get the idea.
Here is my vegetable soup recipe as I made it on Monday night. The real secret ingredient to making this soup amazing is the package of shredded cheese added to the broth. Once the cheese melts, it makes the broth creamy but not too creamy. I use vegan cheese, but real cheese is even more delicious! I would love to hear about any substitutions or variations on this vegetable soup recipe you try!
- 2 lbs. potatoes
- 1 large yellow onion
- 6 green onions
- 6 carrots
- 5-6 large kale leaves
- 3 cloves garlic, diced
- 1 can great northern beans
- 1 (32 oz.) container chicken broth (can sub with beef or veggie broth!)
- 2 cups water
- 1 (8 oz.) package pepper jack Daiya shredded cheese (or sub with other shredded cheese!)
- 2-3 Tbsp. Sriracha
- Other spices to taste: chili powder, garlic powder, paprika, salt, pepper
- Wash and chop vegetables.
- Combine everything in a large crock pot (I have this one). Set on low heat for eight hours, medium heat for six hours, or high heat for four hours.
- Stir periodically to make sure all vegetables are getting evenly cooked.