Dr. Fuhrman's Anti-Cancer Soup
Yield: 12 servings
Ingredients:
- 1/2 cup dried split peas
- 1/2 cup dried cannellini beans
- 4 cups water
- 6-10 medium zucchini
- 5 pounds large organic carrots, juiced (5-6 cups juice; see note)*
- 2 bunches celery, juiced (2 cups juice; see note)*
- 2 tablespoons no-salt seasoning blend
- 1 teaspoon Mrs. Dash no-salt seasoning
- 4 medium onions, chopped
- 3 leek stalks, cut lengthwise and cleaned carefully, then 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 chopped fresh mushrooms (shiitake, cremini and/o white)
Directions:
- Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer.
- Add the whole zucchini, 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.
* Freshly juiced organic carrots and celery will maximize the flavor of this soup.