Creamy Red Pepper Soup


3 medium zucchini, chopped
2 medium red bell peppers, chopped
2 medium onions, chopped
2 cups frozen corn
5 cups no-salt-added vegetable broth
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1 tablespoon no-salt seasoning blend
4 cloves garlic, chopped
1/2 cup raw cashews
3 cups cooked white beans or 2 (15 ounce) cans no-salt-added white beans
5 ounces kale, chopped
1/2 cup nutritional yeast or to taste


Place all ingredients except cashews, beans, kale and nutritional yeast in a soup pot. Let simmer until zucchini is tender, around 25 minutes.

Blend cooked ingredients with cashews. Place back in pot and add beans and heat. Stir in kale and cook until wilted, remove from heat and stir in nutritional yeast.

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