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Fuhrman's Creamy Red Pepper Soup


Wednesday, October 23, 2013

Creamy Red Pepper Soup

Serves: 4 Preparation Time: 20 minutes

Ingredients:

3 medium zucchini, chopped
2 medium red bell peppers, chopped
2 medium onions, chopped
2 cups frozen corn
5 cups vegetable broth, low sodium or no-salt-added
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1 tablespoon Dr Fuhrman's Vegizest or other no-salt seasoning blend
4 cloves garlic, chopped
1/2 cup raw cashews
3 cups cooked white beans or 2 (15 ounce) cans low sodium cannellini beans)
5 ounces kale, chopped
1/2 cup nutritional yeast

Instructions:
Place all ingredients except cashews, beans, kale and nutritional yeast in a soup pot. Let simmer until zucchini is tender, around 25 minutes.

Blend cooked ingredients with cashews. Place back in pot and add beans and heat. Stir in kale until wilted, take off heat and stir in nutritional yeast.
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Member Comments About This Blog Post:
GK1963 10/24/2013 3:54PM

    Sounds delish!

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JUSTYNA7 10/24/2013 9:56AM

    I am definitely trying this recipe! I have a bag of multicolour peppers in the fridge and mixed kale/spinache. I bet it would be great in the crock pot.

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ARTJAC 10/24/2013 3:56AM

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2HAMSDIET 10/23/2013 5:58PM

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HIKETOHEIGHTS 10/23/2013 4:17PM

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Victoria
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DS9KIE 10/23/2013 3:28PM

    yummy

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LIS193 10/23/2013 12:15PM

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LOSER05 10/23/2013 10:24AM

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TRAVELNISTA 10/23/2013 8:57AM

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1CRAZYDOG 10/23/2013 8:55AM

    Yummy!!!

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SUSIEPH1 10/23/2013 5:46AM

    Yummy xx emoticon emoticon

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GHOSTFLAMES 10/23/2013 5:05AM

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