10 Bean Soup- Puree (tortilla soup flavor)

2./12-3 cups DRY 10 Bean Bulk Soup Mix (Bulk fuoods)
2 tbl minced garlic
1-2 c chopped celery(leaves an all)
1/2-1 c Onions, (I only had 1/2 an onion but more would be fine)
1 28oz can Muir Glen Organic fire roasted Whole tomato
*6-8 cups LOW Sodium Broth
1 c frozen shelled Edamame
1 bunch cilantro
2 bay leaves
2 tbl dried parsley
cumin to taste (we love cumin so I used about 1.5 tbl)
garlic powder (dash here, dash there)
onion powder (sprinkle here, sprinkle there)

Soak beans in water overnight (or at least 8 hours). Drain water, rinse. Put in 6 cups broth and 1 tbl garlic, bring to a boil. Reduce heat and simmer for 3 to 3 1/2 hours.

At this time you may need to add 2 cups water depending on how thick it is. Add rest of garlic, onion, carrots, celery, bay leaves, parsley, cumin, garlic and onion powder when there is about an hour left to cook.
At about 1/2 hour till done- Add edamame and can of tomato's and chopped cilantro (reserve some for garnish)

Now you can eat it just like this or puree it. (be sure to fish out the bay leaves first)
I fill my blender with the soup (being sure to get a good mix of everything) and puree it in batches (pouring the pureed mix into seperate container, until all is done). I have made it where I puree 3/4 of the soup and make it chunky or puree it all, depends on the mood.
When you are done puree all you want, add back to pot to warm back up.
Taste to see what spices you want more of. (Thats kinda how I cook, a little here, a little there).

I added shredded chicken, chedder cheese and a tbl of sour cream to my kids. I enjoyed chicken, tbl of low fat feta and more cilantro. Then I noticed the Avocado, which would have been nice too.
Makes 20-21 cup servings

Number of Servings: 21

Recipe submitted by SparkPeople user KERIG1973.