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puree of bean and vegetable soup

Puree of Bean and Vegetable Soup

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Servings

4 Servings

Ingredients

  • 1 15-ounce can white beans, drained
  • 1 15-ounce can red kidney beans, drained
  • 1 15-ounce can peas and carrots, drained
  • 1 15-ounce can sweet corn niblets, drained
  • 1 15-ounce can diced tomatoes, drained
  • 2 cups water
  • 1 cup liquid non-dairy creamer or plain soy milk
  • 4 tablespoons olive oil
  • 1 cup Imagine Organic No-Chicken or Vegetable Broth
  • 4 frozen crushed garlic cubes or 4 medium garlic cloves

Instructions

  • Place all ingredients in blender and puree until smooth. You may have to do this in batches; do not overload blender.
  • Transfer mixture to a 6-quart stockpot, cover and bring to a simmer over medium heat for 10 minutes or until heated through.
  • Ladle into bowls and serve warm as a soup, or refrigerate overnight and serve cold as a bean dip.
  • Tip: Whether serving hot or cold, slice and sauté a few onions in olive oil until golden brown and place a spoonful in each bowl or in the center of a platter.