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Puree of Bean and Vegetable Soup


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Puree of Bean and Vegetable Soup


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Puree of Bean and Vegetable Soup

Top this Puree of Bean and Vegetable Soup with sauteed, golden brown onions.


  • Prep Time : 8 min min
  • Ready Time : 8 min


4 - 6 servings s


  • 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)



  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.

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