Ingredients
4 cups carrot juice
1 15-oz can pinto beans, no salt or low salt
1 15-oz can mixed soup beans (Westbrae)
1 can Health Valley fat free black bean & vegetable soup
4 carrots, chopped
3 organic celery stalks, chopped
1 medium onion
2 tablespoons Dr. Fuhrman’s VegiZest
2 tablespoons cashew butter, optional
fresh parsley leaves, chopped or broccoli sprouts
Preparation
Place all ingredients, except for cashew butter, in a large soup pot. Cover and simmer for 1/2 hour, until vegetables are soft. Place 1/2 of soup and the cashew butter in a blender & blend until creamy. Blend the rest of the soup. If you’d prefer a chunkier soup only blend 1/2 of it. Serve sprinkled with parsley or sprouts.
