Dr. Fuhrman's Famous Anti-Cancer Soup

Soups

Source:

Ingredients

1 cup dried split peas and/or beans

4 cups water

6-10 medium zucchini

5 pounds carrots, juiced (5-6 cups juice; see note)*

2 bunches celery, juiced (2 cups juice; see note)*

2 tablespoons Dr. Fuhrman's VegiZest

1 teaspoon Mrs. Dash no-salt seasoning

4 medium onions, chopped

3 leek stalks, coarsely chopped

2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped

1 cup raw cashews

2 1/2 cups fresh mushrooms (shiitake, cremini and/or white), chopped

Directions

Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest and Mrs. Dash. Put the onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. Remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time.

Notes

* Freshly juiced organic carrots and celery will maximize the flavor of this soup.

Nutrition

Calories 263
Carbohydrates 45 g(15%)
Fat 8 g(12%)
Protein 10 g(20%)
Saturated Fat 1 g(7%)
Sodium 224 mg(9%)
Polyunsaturated Fat 2 g
Fiber 12 g(48%)
Monounsaturated Fat 3 g
per serving (10 servings)