Hearty Bean Soup

• 2 cups split peas or beans
• 4 med onions
• 6-12 zucchini or yellow squash
• 3 leek stalks
• 2 lbs carrots
• 2 celery bunches
• 1-2 cups of cashews
• 2 Tbsp or one pkg vegetable or Miso soup base
• Mushrooms (optional)
  

Soak beans overnight to reduce gas problems. Then cook in 4-8 cups of water on lowest heat. Add whole onions and zucchini to the pot. Halve the leeks so you can wash then thoroughly and add them, also. Chop the carrots just enough to lay down in the pot. Same for the celery.

Once the veggies are soft remove them with tongs and place in a blender with a little soup liquid. Puree in several batches and add back to the soup pot. Add cashews to one of the batches and blend in. Add the mushrooms in the last 15 minutes.