This soup's savory flavors come together for a warm, hearty meal you and your family can enjoy for days! And an honest disclaimer: I usually love adding beans to soup, but as I was in the middle of a move when I made this, and I had accidentally packed my can opener! I didn't know which box it was in, and I wasn't going to try finding out. In any case, if you make this, I encourage you to add beans and even corn to make it even heftier if you 'd like! And if you do, share how it turned out for you!

Kitchen Sink Soup

Ingredients

• 10-12 Yukon gold potatoes

• 2 rutabagas or turnips

• 3 large carrots

• 8 cloves of garlic

• 1 onion

• 1 bunch celery

• 2 bunches cilantro

• 1 bell pepper

• Salt, pepper, and Italian seasoning to taste

• 1lb egg noodles

• 1 beef chuck roast

• 12oz small mushrooms

• a few basil leaves

Instructions

1. Cut rutabagas and potatoes into bite-sized pieces, then cut carrots into 1/4-inch coins and add to a large stock pot. Fill with water and bring to a boil on high heat for about 5 minutes.

2. Cut onions, garlic, celery, basil, and bell pepper and add to pot.

3. Add seasoning to taste and bring down to a simmer, about medium heat.

4. Once the potatoes and carrots are about halfway done, add the egg noodles and mushrooms and let simmer for 20-45 minutes.

5. While simmering, cut beef chuck roast into bite-sized pieces and sear on medium heat until about medium-well.

6. Add beef pieces to soup about 15 minutes before serving, and enjoy with buttered toast.

Notes

• This soup makes 12 servings. If you're feeding less than a troop, cut the recipe in half!

• Like I said above, feel free to add beans, corn, or any of your favorite ingredients!