Kitchen Sink Soup

I came up with this recipe, because I was about to move and I didn't want to have to take more food than I needed to. I literally just started going through my pantry, fridge, freezer, and spice cabinet and pulled out things I thought would mix nicely together. Fortunately... all those days of watching Food Network paid off, because it worked! Here's the recipe, and you can easily add or substitute other ingredients if needed!

Kitchen Sink Soup:

• 2 cups of chicken broth (seafood or beef could easily be substituted, this was just what I had).
• 4 green onions; chopped
• 1 can each of: dark red kidney beans, butter beans, carrots, and tomatoes (need to be roughly chopped if not diced already).
• 1 Tbsn dried Tyme
• 2 Bay leaves
• 1 Tbsn celery salt
• 2 cloves of garlic; minced or grated
• Chili powder (to taste)
• 1 Tbsn Cumin
• 1 Tbsn dried Mexican Oregano (regular dried oregano will work just fine too)
• 1 lb Shrimp; peeled & deveined
• 1/2 tbsn salt & pepper

Directions:

1. First, bring the chicken broth up to a boil and drop the shrimp in. Take them out when they're done (watch them closely, won't take them too long). Put them on a paper towl lined plate and set aside.
2. Next, add all the vegtables/beans to the broth (All veggies/beans should be drained). Reduce to a low simmer. Put lid on them for about 5-10 minutes.
3. Add all spices and shrimp, cover for about an hour so that all the flavors can blend. Stir occasionally to make sure nothing sticks to the bottom.