Place the beans and water in a very large stock pot and cook, covered, on the lowest heat possible. Peel onions and place whole into the covered pot. Add whole zucchinis.

Cut the bottom roots off leaks and slice them up the side so each leaf can be thoroughly washed. (Leeks have lots of dirt hidden inside.) Throw away the last inch at the green top. Place the entire leek in the pot.

Strip the leaves from kale or collard stems. Discard the stems. Chop the leaves and add to the soup pot.

To prepare carrot juice, place carrots in 4 cup batches with 1 cup water into blender and secure lid.

For Blendtec: Press the WHOLE JUICE button OR blend on MEDIUM for 10 seconds, then HIGH for 40 seconds.

For Vitamix: Start on VARIABLE Speed 1. Turn machine on and slowly increase speed to VARIABLE Speed 10/HIGH. Blend for 30-45 seconds using the tamper to press the celery into the blades.

Strain through a nut milk bag.

Repeat the previous instructions to prepare celery juice, with only 1/2 cup water.

Add juices to the pot along with the no-salt seasoning*.

While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the onions and zucchini should be soft.

Ladle liquid in batches into the blender then add the soft onions, zucchini, leeks, and raw cashews and secure lid.

For Blendtec: Press the SAUCES button OR blend on HIGH for 30 seconds.

For Vitamix: Select VARIABLE Speed 1. Turn machine on and slowly increase speed to VARIABLE Speed 10/HIGH. Blend for 30 seconds or until smooth.

Repeat with remaining onions, zucchini, leeks, and rest of liquid.

Return the blended mixture to the pot. Add the mushrooms and simmer another 20 minutes.

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes