Quick and Creamy Vegetable Bean Soup

Quick and Creamy Vegetable Bean Soup
Serves: 8
Preparation Time: 15 minutes
4 cups prepared no-salt-added or low sodium tomato soup
2 cups frozen broccoli florets
2 cups frozen chopped spinach
2 cups carrot juice
1 cup chopped onions
4 1/2 cups cooked cannellini beans or 3 (15 ounce) cans no salt added or low sodium, drained
3 fresh tomatoes, chopped
1 bunch fresh basil, chopped
4 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning blend, to taste
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup raw cashew nuts
1/4 cup pine nuts

In soup pot, combine all ingredients, except cashews and pine nuts. Cover and simmer for 30-40 minutes.

In high powered blender, blend 1/4 of soup mixture with cashew nuts. Add back to soup pot.

Serve with pine nuts sprinkled on top.



One thought on “Quick and Creamy Vegetable Bean Soup

  1. Pingback: Weekend re-cap & what I cooked up | My Midlife Mumblings

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