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Odds & Ends Bean Soup

Veggies | Protein | Fat (optional) | Grain (optional)
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Author Katie's Conscious Kitchen




  • 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)


  • Avocado (to garnish)


  • 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 good quality sea 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.