Kitchen Sink Soup

Albert Reynolds


The reason I came up with this soup is because, my wife has a seizure disorder. Taking care of her after she has a few seizures is a full time job. So, I decided I would make something easy that I/she could just heat & eat when ever we wanted. Something that would freeze & reheat well. With as much nutrition as posible & in portions big enough for two.

★★★★★ 1 vote
2 - 10
15 Min
1 Hr 30 Min
Stove Top


1 1/2 c
pearl barley, uncooked
4 c
water to cook the barley in. may need to add more as it cooks down.
1/4 lb
baby carrots
1/4 lb
frozen okra
1 can(s)
sweet peas
1 can(s)
green beans
1 can(s)
whole corn
1 can(s)
mushroom pieces
1 can(s)
diced tomatoes
1 or 2 pkg
dry onion soup mix
1 Tbsp
season all seasoning mix
1 tsp
garlic powder or to taste


1Make sure you have a BIG pot. This will make a lot of soup.
2Cook barley according to directions on the box. Let it cook for 30 minutes. Set your timer.
3Add the carrots & finish cooking for an additional 30 minutes.
4Add the other ingredients, juice & all. And anything else you want to add.
5Bring it all to a boil & turn down to a simmer until heated through. 15 to 30 minutes. Stirring it to blend the flavors together.
6Salt & pepper to taste. I find the can goods have enough salt for me.
7This can be put in gallon size zip lock bags, or, plastic containers & frozen for later use. Put just as much as you think your family will eat in each bag. For bigger families, it may take 2 or 3 bags. For a single person, it may only take a quart size or half gallon size bag.
8I don't know how long it will last frozen. We always ate it before it lasted very long.
9I'm don't want to sound like I'm bragging, but, this soup will make you want to slap your daddy away from the table. But, be careful. If your daddy is anything like mine was, he'll slap back.

About Kitchen Sink Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #easy, #Kitchen, #sink, #soup