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​TOMATO SOUP 
 
Add, stir and heat in saucepan: 
  • 1-48 oz. tomato juice or 1 can of 28 oz. can of tomatoes (blend and add enough water to make the 48 ounces.)
  • 1 ½ tsp. onion powder
  • 1/16 tsp. oregano powder
  • ½ tsp. sweet basil
  • ¼ tsp. salt or to taste
  • ¼ tsp. celery salt 

Blend until creamy: 
  • 1 cup cashews
  • 1 cup water
  • 2-3 T. honey

Combine mixtures, stirring constantly. Bring to a boil and serve or remove from burner.
 
(Taken from the cookbook Caring Kitchens)
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