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Best Ever Vegetable Soup
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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 med 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 Tbsp. 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
Juice 5 carrots and 1 bunch of celery--add 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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