Recipe Category: Soups/Salads

Diet Types: gluten-free, vegetarian
Makes 4-5 cups

3 oz. kidney beans
6 oz. cauliflower or green beans or lima beans or 3 oz. Nu-World Foods Puffed Amaranth
6 oz. spinach, coarsely chopped
6 oz. chopped zucchini
1 tsp. minced onion
3 tbsp. sunflower oil
½ tsp. basil
½ tsp. salt
pinch of cayenne
½ cup Nu-World Amaranth Snackers-chili lime or BBQ

Soak beans overnight in water. In the morning, rinse well and add 32 oz. of fresh water. Bring beans to a boil and lower to medium heat. Place the cover on the pot. The beans should cook for about 2 hours. After 1 ½ hours, add the remaining ingredients, but the chili or BBQ snackers, and continue cooking for an additional 30 minutes. Purée half the amount in a blender for 15 seconds and return to the rest of the soup. Mix well. Cook for additional 10 minutes. Then add the chili lime or BBQ snackers.

Inspired by The Vegetarian Handbook, by Garry Null