Mediterranean Monday: Kitchen Sink Soup

Dear Friends,

Wow…what a crazy few weeks it has been for me! I’ve been trying to keep up on here with you all, but my personal life has been a bit of a roller coaster ride. I got back in touch with someone I thought had been left behind me. But for whatever reason, feelings resurfaced and things were blown wide open again for both of us. I was fairly confident nothing good was going to come of it, but I needed to see it through and do all of the things I hadn’t before. It was one of those situations where I was able to say what was on my mind, get answers to some questions, and as an added bonus I got to see deeper inside this person to realize some of those “little quirks” are actually some pretty deep and fundamental parts of his character that I believe would’ve become problematic for me over time.

Don’t get me wrong–he’s a really kind person with a good heart, and has far more potential than he realizes. It’s just that reaching potential requires taking the bull by the horns and going for it; making decisions that are good for your life and acting on them; being honest with yourself and the people around you and communicating that honesty, even when it’s hard. But he is very passive and avoidant, and sits back and lets others make decisions for him rather than choosing things for himself, which couldn’t be any more opposite of how I am.

He dealt with our situation by not dealing with it–for a second time. He asked for a couple of days to do some soul-searching, and a couple of days turned into a couple of weeks and he kept putting off giving me his decision. I finally gave it a deadline and asked him to call me with his answer, whatever it may be, by this past Saturday. And he didn’t call. As the time drew near, he chose to avoid me completely rather than be honest with me. He made his decision by not making a decision, and forcing me once again to make the decision for him. Certainly not a very adult way to handle the situation, and it proved to me for once and for all that that’s how he deals with things–by not communicating, and not facing them. A healthy relationship could never succeed like that.

That method of dealing with life and relationships would’ve become an issue for me, because I want a partnership. I don’t want to be in a one-sided relationship where I’m making all of the decisions and carrying all of the weight myself. I want a man to take initiative too, so that I feel wanted and know through his actions that he cares. I also want a partner who will communicate, because not talking about things always makes it worse. Communication is one of the most fundamental parts of a relationship, and not communicating is my biggest deal-breaker. So what I got from these last few weeks is closure, and now I know I can let go of the feelings and move forward. Sometimes taking chances doesn’t get you what you want, but it almost always provides perspective.

At any rate, enough on that now that you’re up-to-date. Let’s get down to business! This week’s Mediterranean Monday has a funky name, because it was born of the need to clean out my produce drawer and leftovers before shopping day. Therefore…it contains everything but the kitchen sink!

There are limitless recipes out there to choose from, and yet I still sometimes find myself wondering what the heck to make for dinner and finding no new ideas. And on those days, sometimes I’ll just open the fridge and the pantry, browse what is on the shelves, and come up with something. That is exactly what I did with this. I made a roasted cauliflower farro salad and had some farro and tomatoes leftover from that, as well as about half a head of cauliflower. I had broccoli, zucchini and carrots that were needing used up, and some bell peppers I’d purchased to make stuffed peppers with and never got around to doing. Add to that a pound of ground turkey from the freezer and a couple of boxes of veggie broth in the pantry, and kitchen sink soup was born!



  • 1 lb ground turkey
  • 1/4 of a red onion
  • 2 tsp minced garlic
  • 1 diced bell pepper
  • 1-2 TBS olive oil
  • 1 small zucchini, cut into 1/2″ pieces
  • 1 head of broccoli, chopped into large pieces
  • 1/2 head of cauliflower, chopped into large pieces
  • 2 large carrots, sliced 1/2″ thick
  • 1 cup cooked farro
  • 1/2 cup diced tomatoes
  • 2 boxes of organic vegetable broth
  • salt
  • pepper
  • 1/2 – 1 tsp dried oregano
  • splash of vinegar


  1. In a large stock pot, sauté onion and peppers in olive oil over medium heat for 3 minutes, or until softened and slightly translucent. Add garlic and sauté for 1-2 more minutes, then add ground turkey and fry until browned through.
  2. Pour both boxes of vegetable broth into the pot. Add all uncooked vegetables, salt, pepper and oregano to taste, plus the splash of vinegar for just a bit of tanginess, then turn heat down to medium-low and simmer for about 15 minutes.
  3. Add cooked farro and tomatoes, and simmer for another 10-15 minutes.
  4. Serve with some yummy whole wheat crackers or toasted bread!

I think I could honestly eat this stuff every day and not get tired of it! It could also easily be turned into a stew by reducing the broth and adding some cornstarch to thicken it up. I love my veggies chopped pretty large, so it could definitely double as a stew recipe.

Hope you enjoy!



Author: Loren Miller

I'm a Midwestern woman living my best and healthiest life, fueled by passion and caffeine. I follow the Mediterranean diet, I'm a yoga newbie, and a hiker and general explorer of the outdoors. I adore fashion and dressing up, and finding amazing, quality designer pieces through thrift shopping. Most all of my outfits have at least one thrifted item--saving my wallet and the planet one designer top at a time <3

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