Recipe courtesy of Robert Irvine
Episode: Dorm Food Doom
Save Recipe Print
Everything but the Kitchen Sink
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 350 degrees F.

In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.

Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Cook's Note

For a thicker soup, a cornstarch and water mixture or a light roux can be blended in to thicken the consistency.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

"Everything But The Kitchen Sink" Sundaes

Recipe courtesy of Gina Neely|Pat Neely

Kitchen Sink Cookies

Recipe courtesy of Ellie Krieger

Kitchen Sink Cocktail

Recipe courtesy of Geoffrey Zakarian

Kitchen Sink Salad

Recipe courtesy of Guy Fieri

Kitchen Sink Frittata

Recipe courtesy of Nancy Fuller

Christian's Kitchen Sink Salad

Recipe courtesy of George Stella

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.