Kitchen Sink Soup

Unless you’re one of those rare and irritating models of industry and precision who alphabetizes their spices in stoppered bottles on a little wooden shelf, sooner or later your refrigerator is going to hold such odds and ends as pieces of peppers, onion, celery, carrots, some leftover chicken or a hambone, a bowl of peas or beans, maybe a partially-dehydrated bunch of parsley, and you’re ready to make soup, not the kind of soup that takes too much attention, just the kind you put together in a pot without a lid, drizzle with oil and stir before putting it in the oven on high heat for a half hour then seasoning, covering with water once over and cooking it down by a half, the ultimate comfort food any night of the week.

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