Kitchen Scraps Vegetable Bean Soup
Prep time
Cook time
Total time
A simple gluten-free and vegan soup that incorporates
Created for you by:
Recipe type: Soup
Yield: 6 servings
  • 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
  • ½ 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
Make It Like So
  1. 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.
  2. Add kale once cooking is complete and mix in.
  3. Add salt and cayenne to desired taste.
  4. Serve hot.
Recipe by Meghan Telpner at