Easy Blended Vegetable Bean Soup

• 4 cups carrot juice
• 1 15-oz can pinto beans, no salt or low salt
• 1 15-oz can mixed soup beans (Westbrae)
• 1 can Health Valley fat free black bean & vegetable soup
• 4 carrots, chopped
• 3 organic celery stalks, chopped
• 1 medium onion
• 2 tablespoons Dr. Fuhrman's VegiZest
• 2 tablespoons cashew butter, optional
• fresh parsley leaves, chopped or broccoli sprouts

1. Place all ingredients, except for cashew butter, in a large soup pot. Cover and simmer for 1/2 hour, until vegetables are soft. Place 1/2 of soup and the cashew butter in a blender & blend until creamy. Blend the rest of the soup. If you'd prefer a chunkier soup only blend 1/2 of it.
2. Serve sprinkled with parsley or sprouts.

carrot juice, pinto beans, mixed soup beans, health valley, carrots, celery stalks, onion, dr, cashew butter, parsley

Taken from www.epicurious.com/recipes/member/views/easy-blended-vegetable-bean-soup-50169032 (may not work)