Odds & Ends Bean Soup
Veggies | Protein | Fat (optional) | Grain (optional)
Prep Time 20 minutes
Cook Time 30 minutes
- There are no wrong veggies for this soup. Some of my favorite soup veggies include:
- Bell pepper diced
- Onion diced
- Celery diced
- Butternut squash cubed
- Sweet potatoes cubed
- Carrots diced
- Tomatoes canned or fresh
- Zucchini sliced
- Eggplant diced
- Cabbage (shredded, add at the end of cooking)
- Green beans (add at the end of cooking)
- Dark greens (add at the end of cooking)
- Peas (fresh or frozen, add at the end of cooking)
- Corn (fresh or frozen, add at the end of cooking)
- 1 ½ cups soup mix beans (hydrates to about 4 protein servings)
- ½ cup dry grain (barley, rice, farro, etc) (4 oz)
Condiments & Spices
- 6 cups vegetable broth or water
- 3 garlic cloves minced
- 3 bay leaves
- 1 Tbsp dried thyme
- 1 tsp smoked paprika
- ½ tsp dried rosemary
- ½ tsp black pepper
- ¼ cup nutritional yeast (optional, add after cooking)
- 1 tsp salt (add after cooking)
If weighing your food, weigh out 4 veggie servings for the appropriate meal. (For example, you could weigh out 24 oz of veggies for four lunch portions, or 56 oz for four dinner portions).
Add all of the ingredients to a large pot except for the nutritional yeast, salt, and avocado.
If using an Instant Pot, use the longest cooking ingredient (probably the beans or grain to decide out how long to cook the soup. I like to use dry soup mix beans and pearled barley and I set it for 25 minutes with natural pressure release.
If making this on the stovetop, you will want to use pre-cooked beans and use the grain cook time.
After cooking, stir in the nutritional yeast (if using) and salt.
Remove the bay leaves.
Divide into 4 equal servings.
Garnish with avocado and serve.