Dr. Fuhrman's High Cruciferous Vegetable Stew

Soups

Servings: Serving: 2 Source:

Ingredients

5 cups water

2 1/2 cups carrot juice

1/2 cup dried split peas

1/2 cup dried lentils

1/2 cup adzuki beans soak overnight or use canned

1 bunch of kale stems removed, leaves coarsely chopped

1 bunch of collard greens coarsely chopped

1/2 lb Brussels sprouts

1/2 lb shiitake mushrooms sliced in 1" pieces

3 leeks coarsely chopped

3 carrots sliced in 1" pieces

3 onions peeled, chopped

4 medium zucchini cubed

4 garlic cloves chopped or 2 teaspoons of garlic powder

1 28 oz can of tomatoes

6 tbsp no salt seasoning

1/2 cup fresh parsley chopped - about 1/2 bunch

1 cup broccoli sprouts optional

Directions

Place all ingredients, except parsley and sprouts, in a large soup pot, cover and bring to simmer.

Simmer until adzuki beans are tender. If using canned adzuki beans, simmer until vegetables are tender and flavors blend, about one hour.

Place ¼ of soup into the blender in the order listed and secure lid.

For Blendtec: Press the SOUPS button.

For Vitamix: VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 30-45 seconds using the tamper to press the ingredients into the blades.

Repeat with remaining soup - will take several batches.

For a chunky soup, PULSE the last couple of batches to gently chop ingredients without pureeing.

Add back to soup pot and stir in parsley and (optional) broccoli sprouts.

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

Notes

1. Add salt to taste if desired.2. Add some Dubliner cheese to the top of leftovers.3. This recipe can be reduced by half and made in smaller containers.

Nutrition

Serving: 2g | Calories: 133kcal | Carbohydrates: 27g | Protein: 6.2g | Fat: 1.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Trans Fat: 0.1g | Cholesterol: 0.8mg | Sodium: 250.2mg | Fiber: 6.6g | Sugar: 9.1g