Skip to content

Kitchen Sink Soup

A customizable, delicious, and easy weeknight soup.

Myles Snider
Myles Snider
6 min read
Kitchen Sink Soup

Hey, everyone!

We're making soup this week!

This recipe is delicious, but what I love most about it is how functional it is. It's a great way to use up any leftover vegetables and meat you've got laying around, and it comes together quick enough to be a staple weeknight meal. It's fully customizable based on what you've got on hand, and it's really healthy and satisfying. What more could you want?

The formula here is simple– cook down some aromatics to build a base of flavor, sear some meat, add in some vegetables, cover in broth, and allow everything to cook through. On top of this basic formula we're going to layer in some additional deliciousness and complexity– chile paste for heat and flavor, a splash of fish sauce (or soy sauce) for more umami, and a bit of sherry vinegar for acidity. That combination really elevates this soup into something special.

This recipe is going out to paid members only (thank you to every single one of you!). If you've got any questions about it, feel free to ask them in the Telegram group!

Cheers,

Myles

The Ingredients

Because this dish is fully customizable, you can use nearly any type of meat or vegetable. Here's what I used:

  • 1 small sweet potato, cubed
  • 1 large shallot, sliced
  • 3 cloves of garlic, peeled and sliced
  • 1 head of baby broccoli, chopped up
  • 3 small carrots, sliced
  • 1/4 pound ground pork
  • 2 cups beef bone broth
  • 3 tbsp chipotle chile paste
  • 1 tsp fish sauce
  • 1 tbsp sherry vinegar
  • parsley
  • salt
Bone Broth

The broth is the backbone of this recipe, so make sure you get a great broth. If you've already mastered the art of making bone broth at home, definitely use your own here! I'm a huge fan of Kettle and Fire, not just for the quality but also for the fact that it's shelf-stable. I always keep a few cartons in my pantry. You can also find lots of great homemade broths at your local butcher or farmer's market.

Aromatics

Aromatics allow us to build a base of flavor onto which we can layer the rest of the soup. I always use some form of onion– white, yellow, red, shallots, leeks, etc– as well as a bit of chopped garlic. Ginger, scallions, finely diced carrots, celery, and fresh peppers are all great options, as well.

Meat and Vegetables

You can use almost any type of meat in this dish. Ground beef, pork, or lamb all work. You could dice up chicken or steak, and sausage would make a great addition. Or, you can even go meatless– the broth alone has enough heartiness to carry the dish.

For vegetables, use whatever you've got! I love to do a mix of something starchy (potatoes, sweet potatoes, etc) with some hearty greens (broccoli, kale, etc).

Flavor Enhancers

We can take this soup from good to great by adding in some additional flavor in the form of heat, umami, and acidity.

For heat and additional flavor, I like to add in a few tablespoons of chile paste. I keep a jar of Frontera Chipotle Adobo on deck, and you could easily use the sauce from a jar of chipotle chiles in adobo. Depending on what flavor profile you're going for, gochujang, harissa, and curry paste could all work well.

For some additional umami, we're going to spike the broth with some fish sauce. If fish sauce isn't yet a part of your pantry, it's time to change that. Fish sauce has a very intense flavor on its own, but in small amounts it does an amazing job of blending into the background and giving a delicious savory boost to soups. You could use soy sauce or coconut aminos to achieve something similar, but nothing quite compares to fish sauce.

Finally, we're going to add in some vinegar for acidity and balance. Good bone broth is hearty and full of collagen goodness– vinegar does a great job of cutting through that and acting as a sort of seasoning to bring out the best flavors. I love sherry vinegar, but any good wine vinegar or rice vinegar will work. If you don't have vinegar on hand, lemon or lime juice will do the trick.

I like to add in a bit towards the end of the cooking process, which allows it to work its way into the soup and balance out the flavors. I'll also add a splash over the soup just before serving.


Step 1: Cook Down Your Aromatics

Place a pot over medium heat and allow it to warm up. Add in a big glug of olive oil, and then add in your shallots or onions.

Add a bit of salt, and cook them until they're translucent. I always add my garlic in just towards the end, as it'll burn before the onions cook.

Step 2: Sear Your Meat

At this point, you want to move the garlic and onions towards the outer edge of the pot, creating space in the middle for you to sear your meat. I like to turn up the heat to high for this step.

Add in the meat, and use a wooden spoon to chop it up. Season it well with salt, and allow it to lightly brown all over. Once the meat is browned, you can turn the heat back down to medium.

Step 3: Add the Chile Paste

Add in a couple of tablespoons of chipotle adobo, and stir to coat. The onions and meat will soak up chile paste, creating a really nice flavor.

Step 4: Add Vegetables and Broth

Next, you want to add in all of your chopped vegetables.

Give everything a stir, season generously with salt, and then add enough bone broth to cover.

Allow the soup to come to a gentle simmer. It should cook for about 15-20 min total to allow everything to cook through. You can continue to cook it at a very gentle simmer for longer– the flavors will continue to develop and meld.

Step 5: Add in Fish Sauce and Vinegar

After about 10 min, add in a teaspoon or so of fish sauce (or soy sauce or coconut aminos). Stir everything together, and allow it to permeate throughout the broth.

About 5 min before you finish cooking, add in a few tablespoons of sherry vinegar and stir everything to combine.

Step 7: Plate and Serve

After 20 min of a gentle simmer, take the soup off the heat.

Ladle everything into bowls. Top it with a small splash of sherry vinegar (or a squeeze of lime juice) and some chopped herbs.

Serve it with a big hunk of toasted sourdough. Enjoy!

recipes