Everything But the Kitchen Sink Soup is a HEALTHY soup recipe using holiday leftovers. This easy soup recipe has instructions for cooking in an Instant Pot or on a stove top. Gluten free, Dairy free option.
- 1 tsp olive oil
- 1 cup chopped onion
- 4 ounces pancetta or chopped uncured bacon
- 2/3 cup chopped celery (about 2 large celery ribs)
- 1 cup chopped or 1/2 inch sliced carrots
- 2 cups peeled cube cut squash (370 grams or close to 3/4 lb)
- 1/2 tsp garlic powder or 1 tsp minced garlic
- 1/2 tsp cumin
- pinch of paprika – close to 1/4 tsp
- 1 1/4 cup green beans (chopped, ends removed)
- 1 cup a blend of uncooked rice (wild rice and long grain white rice work great)
- 1/2 tsp kosher salt
- black pepper to taste
- 6 – 6 1/2 cups veggie broth or chicken broth
- 2 cups loosely packed spinach or other leafy green
- Optional Parmesan to garnish
- Red pepper flakes to garnish
- Pinch of Sea Salt for platting
- Herbs to garnish (cilantro) – optional
- Optional additional Add-ins: 4-5 ounces Roasted turkey, smoked ham, chickpeas, etc.
- See notes for Vegetarian option
FOR INSTANT POT:
- First make sure all your vegetables and meats/bacon are chopped or sliced according to measurements in ingredient list.
- Place instant pot on saute setting. Add your olive oil, onion, pancetta, carrots and celery. Sauté
for 2-4 minutes until onions are transparent and fragrant. Add your diced squash and sauté again for another 2 minutes.
- Turn off sauté setting.
- Stir in your garlic, paprika, and cumin. Mix together.
- Finally, add in your rice, broth, green beans, kosher salt, and pepper.
- Place Instant pot setting to manual pressure cook, sealed, for 12-14 minutes. If you are using wild rice, cook for 14-16 minutes. *See notes if using pre cooked rice*
- After 12-14 minutes, use Quick release option to stop cooking. Then add in your spinach, stir, and seal it back up.
- Place on warm for 10 minutes until spinach is steamed.
- Once spinach is steamed, uncover and add sea salt.
- Serve and garnish with shredded Parmesan, cilantro, and crushed red pepper flakes.
- Feel free to add in ham, roast chicken or turkey with the spinach while warming.
- See notes for stove top version and vegetarian version.
For STOVE TOP Version:
- Make sure all your ingredients are prepped/chopped.
- In a large stock pot, add your olive oil, onion, pancetta, carrots and celery. Sauté
for 4-5 minutes until onions are transparent and fragrant. Add your diced squash, garlic, and the rest of your spices and sauté again for another 2-3 minute.
- Add the broth, bring to a boil, then add your rice and reduce heat.
- Place on low covered for about 20- 25 minutes or until rice is cooked. If you are using wild rice it will take a little longer.
- Mix in your spinach and any other add-ins of choice.
- Cover and simmer for another 5-8 minutes or until spinach is wilted.
- Once cooked, add a pinch of sea salt.
- Serve and garnish with Parmesan, cilantro, and red pepper flakes.
*To speed up both Stove top and Instant pot version, you can use precooked rice. For Instant pot cook 10 minutes then place on warm with spinach. For Stove top, just cook 10 minutes after bringing to a boil, versus 25 minutes.
For Vegetarian Version:
Do not add the bacon, instead add in a few teaspoons of tamari sauce, an extra pinch of paprika or smoked paprika, and 1 1/2 cups cooked (or canned, drained) chickpeas with your rice and vegetables.
ESTIMATED NUTRITION per serving, without meat added
- Serving Size: 1
- Calories: 265
- Sugar: 5g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10g
Keywords: instant pot, soup, gluten free, dairy free, everything but the kitchen sink