Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (2024)

This post may contain affiliate links. Read our disclosure policy.

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. Add your leftover ham or turkey, plus any leftover veggies to this rice-based soup for an easy, flavorful, gluten-free lunch or dinner.

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (1)

Look! It’s not a holiday dessert post. It’s about time we saw some veggies around here, right? I thought our blood sugar might need a little break before Christmas. But don’t you worry, this veggie packed recipe is still come in extra handy for the holiday season. Ya’ll, it’s Everything but the Kitchen Sink soup! Please tell me you know about this crazy easy delicious soup? The most resourceful soup recipe ON DA PLANET! It requireseverything butyourkitchen sink! Well all that’s edible that is.

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (2)

This kitchen sink soup recipe has an instant pot version, which means it’s ready in less than 25 minutes. It also has a stove top version that is ready in under 45 minutes. Whoa, I am liking this plan!

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (3)

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (4)

Alright, before I jump to the recipe and explain what exactly is in THISEverything But the Kitchen Sink Soup, let’s talk. I know, you’re probably SOOOO over me talking, but you must hear me out on one wee little issue. Mmm k?

You see, we have 2018 just around the corner. A new year and new focus! Ya’ll, this year was HARD and I do apologize for the lack of transparency around here, but I couldn’t even get the words to figure out what to say. Although I can say this, I am guilty of putting work fist. Yep, I put my head down and just worked worked worked. Now I’m coming up for air and looking forward to feeling refreshed and renewed in 2018. Refreshed in my health, my marriage, as well as this job HERE! A job where I get to SERVE you with JOY!

I’ve created a survey that might pop up when you hang out on CC (Cotter Crunch) for a while. If you could take the time to fill it out, I would appreciate it. I’ll send you my other PAID ebook for free if ya do! Just let me know. K? The link is here.

Moving forward, literally and figuratively.

This Everything But the Kitchen Sink Soup is everything you ever wanted in a leftover vegetable soup recipe.

I might be exaggerating but you get the picture.

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (5)

This first time I made this soup was over 3 years ago. I remember it so vividly because it was the only the second time I had used a DSLR camera and I was practicing photography. I must have made thisKitchen Sink Soup 3 times. We had so many holiday leftovers that I wasn’t about to waste. Plus, I was determined to practice my photography and to feed my husband, who just so happened to be training for an Ironman. Did I mention we were a wee bit frugal and broke back then too? Wow, I guess you could say this soup was quite valuable! Not to mention the most economical and tasty way to serve leftovers.

Alright, speaking of leftovers, go look to see if there are any of these ingredients lingering in your fridge.

Description

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.

Ingredients

Units Scale

1 tsp olive oil
1 cup chopped onion
4 ounces pancetta or chopped uncured bacon
⅔ cup chopped celery (about 2 large celery ribs)
1 cup chopped or ½ inch sliced carrots
2 cups peeled cube cut squash (370 grams or close to ¾ lb)
½ tsp garlic powder or 1 tsp minced garlic
½ tsp cumin
pinch of paprika – close to ¼ tsp
1 ¼ cup green beans (chopped, ends removed)
1 cup a blend of uncooked rice (wild rice and long grain white rice work great)
½ tsp kosher salt
black pepper to taste
6 – 6 ½ 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

Cook ModePrevent your screen from going dark

Instructions

FORINSTANT 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 sautéagain for another 2 minutes.
Turn off sautésetting.
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.

Notes

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 sautéagain 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 ½ cups cooked (or canned, drained) chickpeas with your rice and vegetables.

ESTIMATED NUTRITION per serving, without meat added

Prep Time: 5
Cook Time: 25 minutes
Category: main
Method: instant pot
Cuisine: American

Nutrition

Serving Size: 1
Calories: 265
Sugar: 5g
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 45g
Fiber: 5g
Protein: 9g
Cholesterol: 10g

What’s your favorite way to utilize holiday leftovers?I also love making my turkey nacho saladand Vegan Salsa Con Queso, bothmade from leftover vegetables and holiday eats! Ya’ll, IT’S AMAZING!

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (8)

Did you your grandma ever share herKITCHEN SINK SOUP RECIPE? What was in it besides the sink.

Cheers friends! Have a wonderful Holiday! I’ll be back in a week with one last secret recipe.

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (9)

Everything But the Kitchen Sink Soup (Instant Pot or Stove Top Recipe) (10)

MORE SOUP RECIPES HERE!

This recipe is part ofOur Best Healthy Soup Recipes for Falland 10 Healthy Soups, Chili and Stew Instant Pot / Slow Cooker Recipes collections. Check it out!