Appetizers / Soups / Salads

ETL Second Soup is for Lunch.

ETL Second Soup takes 10 minutes to prepare.

ETL Second Soup takes 45 minutes to cook.

ETL Second Soup makes 20 servings.

The ingredients for ETL Second Soup are:

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)

Here is how you make ETL Second Soup:

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 eachNumber of Servings: 20Recipe submitted by SparkPeople user BRAVELUTE.

The nutritional information for ETL Second Soup is:

• 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

The dietary needs meet for ETL Second Soup is Vegan