Kitchen Scraps Vegetable Bean Soup

MEGHAN TELPNER
13Ingredients
70Minutes
450Calories

Ingredients

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

    450Calories
    Sodium10% DV230mg
    Fat2% DV1.5g
    Protein51% DV26g
    Carbs29% DV87g
    Fiber100% DV25g
    Calories450Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium230mg10%
    Potassium2170mg62%
    Protein26g51%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate87g29%
    Dietary Fiber25g100%
    Sugars11g22%
    Vitamin A310%
    Vitamin C90%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.