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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 115.7
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 223.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.4 g

View full nutritional breakdown of ETL Second Soup calories by ingredient
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ETL Second Soup

Submitted by: BRAVELUTE

Introduction

A super soup to use as your cooked veggies, with beans and nuts and carrot juice. All you need to do is add a raw salad and some fruit and you have your lunch or dinner. A super soup to use as your cooked veggies, with beans and nuts and carrot juice. All you need to do is add a raw salad and some fruit and you have your lunch or dinner.
Number of Servings: 20

Ingredients

    4 cups Butternut Squash, roasted, peeled, and seeds removed
    4 cups frozen chopped broccoli
    2 cups carrot juice
    2 cups water (or more)
    2 cups frozen chopped kale or other type greens
    You can use fresh
    1 cup frozen chopped onion
    1 cup frozen mixed vegetables (peas, carrots, corn)
    1 (15-ounce) can black beans, no or low salt
    1 (15-ounce) can cannellini beans, no salt, drained
    1 (15-ounce) can red beans, no salt, drained
    1/2 head cabbage, shredded
    4 tablespoons Dr. Fuhrman's VegiZest
    1 tablespoon Spike no salt seasoning
    2 teaspoons garlic powder
    1/4 teaspoon nutmeg
    1/2 cup raw cashew nuts
    4 cups organic baby spinach (6 - 8 oz bag)

Tips

You can sprinkle a teaspoon of walnuts on top of the heated stew, but that is NOT included in the calorie count.


Directions

Roast 1 - 2 butternut squash, cool, peel and remove seeds. Mash or process.

If you are using fresh cabbage, kale, onions, etc. chop or pulse in a food processor.

Juice enough carrots to produce 2 cups of juice.

Put all ingredients EXCEPT cashews and spinach in a LARGE soup pot and simmer 40 minutes.

Remove 8 cups and cool enough to process with the cashew nuts.

Add back into the soup and stir in the spinach. Cook just until the spinach turns bright green.

Cool.

Some may be frozen in muffin tins. This makes it easier to defrost than defrosting huge blocks of soup. Just put a 2-4 "hockey pucks" in a bowl and let sit out, or microwave a couple of minutes.

Serving Size: Makes 20 one-cup servings at 116 calories each

Number of Servings: 20

Recipe submitted by SparkPeople user BRAVELUTE.






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