Kitchen Sink Soup [RECIPE]

Kitchen Sink Soup

Looking for a great recipe to make during lockdown? Our Kitchen Sink Soup is just the ticket! (Photo by Jathan Fink, Jadeworks Entertainment)


At times like these, there are going to be moments when you need to cook something but aren’t able to go to the store. That’s why I love this recipe for Kitchen Sink Soup, because you likely have everything already on hand, it’s hearty and delicious, and it cooks up fairly quickly. Plus it makes a good sized batch and the leftovers taste even better the next day.

PREP: 5 minutes
: 45 minutes


  • 1 tablespoon extra-virgin olive oil
  • 1/2 large onion, diced
  • 1 red bell pepper, diced
  • 1 pound ground turkey
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce (about 5 good shakes)
  • 1 packet chili mix
  • 1 15-ounce can yellow corn
  • 1 15-ounce can black beans
  • 1 15-ounce can pinto beans
  • 1 15-ounce can Great Northern beans
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce can diced tomatoes with chopped green chilies
  • 1 4.5-ounce can chopped green chilies
  • Salt and pepper to taste
  • Grated Mexican blend cheese, optional


  1. In a large Dutch Oven heat 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion and red bell pepper; sauté until softened, about 5 minutes.
  2. Add 1 pound ground turkey and brown, using a spoon to break meat into crumbles. Add three cloves of minced garlic and cook for about another minute. Add 5 good shakes of Worcestershire sauce, about 1 tablespoon. Add packet of chili mix, stir until everything is combined.
  3. Add in corn, black beans, pinto beans, Great Northern beans, diced tomatoes, 1 can diced tomatoes with green chilies (such as Ro*tel, and 1 can chopped green chilies. There’s no need to drain any of the cans, just pour everything into the pot. Stir to combine, bring to a boil. Reduce heat to low and simmer for 30 minutes.
  4. Add salt and pepper to taste. Stir in grated Mexican cheese blend to thicken and serve.

TIP: You can also add a 1/2 cup of elbow macaroni if desired to stretch this meal a bit. It is also great served with corn chips or our homemade Skillet Cornbread.

YIELD: 8 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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