*VegiZest - from Dr. Fuhrman's website. May use Mrs. Dash instead.
*I used portobello and crimini mushrooms; may use shitake, and/oyster as well.
*Dr. Fuhrman recommends juicing 5 pounds of carrots to make the carrot juice; 2 bunches celery to make the celery juice. (May replace 2 cups of water with 2 cups celery juice. I made without celery juice.
Place beans/lentils/dried split peas and 4 cups water in a very large soup pot over low heat.
Add whole onions, whole zucchini, and whole leeks to the pot along with the chopped kale. (May use chopped collard greens or other greens). Add carrot juice, 2 cups water (or 2 cups celery juice), Mrs. Dash and 2 tbs. VegiZest (Dr. Fuhrman).
Simmer mixture until onions, zucchini, and leeks are soft, about 20 minutes. Remove the whole veggies from the pot, along with some of the soup liquid, being careful to leave the beans and some of the kale in the pot.
Using a blender or food processor, complete blend/puree the whole veggies. Add more soup liquid and the cashews to the mixture and blend thoroughly. (I had to blend in 2 different batches.)
Return the blended, creamy mixture back tot he pot. Add the mushrooms and simmer for 30 minutes or until beans are soft.
Serving size - 1 cup