Puree of Bean and Vegetable Soup

• 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)

Preparation

1. Place all ingredients in blender and puree until smooth. You may have to do this in batches; do not overload blender.
2. Transfer mixture to a 6-quart stockpot, cover and bring to a simmer over medium heat for 10 minutes or until heated through.
3. Ladle into bowls and serve warm as a soup, or refrigerate overnight and serve cold as a bean dip.

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.