Dinner Recipes: "Everything and the Kitchen Sink" Grandma Soup

I love to travel but it seems like every time I get back from a trip I get sick. Maybe it's the germy, stale, plane air or just the change of weather (living in Southern California has made me a weather wimp.) The prescription for feeling crummy is a steaming hot bowl of old-school soup like my Sicilian Nonna would have made. Basically, it's contents of the veggie drawer cooked in a pot... and don't worry if you don't have one of the ingredients, just toss in something else. Don't have cannellini beans use kidney beans or chickpeas. No mushroom broth use beef or chicken. You can't go wrong really. Hence the name...

Shelly's "Everything and the Kitchen Sink" Grandma Soup

1/2 pound Ground Beef (or Turkey), crumbled, browned
1 Yellow Onion, diced
6-8 Crimini Mushrooms, sliced
2 medium Zucchini, sliced
1 large Carrot, sliced
2 cups Kale/Sprout Salad Mix (or Baby Spinach)
1/2 a (15 oz.) can Cannellini Beans, rinsed and drained
1 Tablespoon Garlic, Pureed
1/2 teaspoon Oregano
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
a few twists of Black Pepper
1 (32 oz.) Box Mushroom Broth
Optional: Shredded Italian Cheese for sprinkling on top

Saute onions and mushrooms till golden. Add all remaining ingredients and cooked ground meat to the pot. Cover with broth. Simmer on low for 50 minutes with the lid on.

You can make this the day before, in fact, like most soups, it tastes even better heated up the next day when all the ingredients get a chance to love on one another overnight. Allow to cool to room temp on the stove and place the pot in the fridge. I serve it with a sprinkle of shredded Italian cheese.

Yum, this was just what doctor Nonna ordered. 

More Eggface Favorite Soups:

National Soup Month Recipe Round-Up 

San Antonio Marriott Rivercenter World Famous Tortilla Soup

Shelly's Chicken Zucchini Zoodle Noodle Soup

Shelly's Senate Bean Soup

Shelly's Muffaletta Soup