Name: Kitchen Scraps Vegetable Bean Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 4 carrots, coarsely chopped; 4 stalks of celery, coarsely chopped; 1 red onion, (or 1 white onion or 3 shallots), coarsely chopped; 1 sweet potato, coarsely chopped; 1 white potato, coarsely chopped; 2 cups cooked adzuki beans; 2 cups cooked butterbeans; 1/2 cup split peas, soaked; 1 strip of kombu seaweed (optional); 6 cups of water or homemade stock or broth; 4 leaves of kale, stems removed and chopped; sea salt and cayenne to taste

Description

A simple gluten-free and vegan soup that incorporates loads of random veggies.

Ingredients

Scale

4 carrots, coarsely chopped
4 stalks of celery, coarsely chopped
1 red onion, (or 1 white onion or 3 shallots), coarsely chopped
1 sweet potato, coarsely chopped
1 white potato, coarsely chopped
2 cups cooked adzuki beans
2 cups cooked butterbeans
1/2 cup split peas, soaked
1 strip of kombu seaweed (optional)
6 cups of water or homemade stock or broth
4 leaves of kale, stems removed and chopped
sea salt and cayenne to taste

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Instructions

Place carrots, celery, onion, potatoes, beans, peas, kombu and water in a large pot. Bring to a boil and then simmer on low for one hour.
Add kale once cooking is complete and mix in.
Add salt and cayenne to desired taste.
Serve hot.

Prep Time: 10 mins
Cook Time: 1 hour
Category: Soup