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 Dr. Fuhrman's MatoZest Cook-Off Contest

Best Ever Vegetable Soup
Submitted By: Jana Diedrich
Recipe Author: Jana Diedrich
Serves: 10
Preparation Time: 1 -1/2 hours
  • 5 carrots, juiced or 1 cup carrot juice
  • 1 bunch celery, juiced or 1 cup no-salt-added or low sodium vegetable broth
  • 3 (26 ounce cartons) chopped tomatoes with juices (see note)
  • 2 carrots, diced
  • 4 ribs celery, diced
  • 1 small head Napa cabbage, chopped
  • 2 zucchini, diced
  • 1 yellow crookneck squash, diced
  • 1 cup potato, diced
  • 2 medium sweet yellow onion, diced
  • 2 bunches kale, chopped
  • 1 tablespoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
  • 1 teaspoon oregano
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh basil, chopped
  • 3 cups cooked garbanzo beans or 2 (15 ounce) cans low sodium or no-salt-added, drained
  • 3 cups cooked red kidney beans or 2 (15 ounce) cans low sodium or no-salt-added, drained
  • 1 1/2 cups cooked cannellini beans or 1 (15 ounce) can low sodium or no-salt-added, drained
  • 3 cups no-salt-added or low sodium vegetable broth
  • 2-3 cups water
Add carrot and celery juice to a large soup pot. Puree 1 carton of the tomatoes and add to soup pot. Add remaining ingredients and simmer until vegetables are soft, about 30 minutes.

This soup freezes well.

Note: Select tomato products packaged in glass or cartons. These materials do not contain BPA.
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