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High Cruciferous Vegetable Stew: Submitted by: Dr Fuhrman | Date Added: 11 Sep 2013
Listed in: Vegetables
Ingredients

4 cups water
2 1/2 cups carrot juice
1/2 cup dried split peas
1/2 cup dried lintels (red lintels make the prettiest soup)
1/2 cup dried adzuki beans, soaked overnight or canned adzuki beans, drained and rinsed
1 bunch kale, tough stems and center ribs removed and leaves coarsely chopped
1 head broccoli, cut into florets
8 ounces fresh or frozen Brussel sprouts, cut in half if large
8 ounces shiitake mushrooms, cut in half
10 ounces celery stalks, cut into 1-inch pieces
3 leeks, coarsley chopped
3 carrots, cut into 1-inch pieces
3 parsnips, cut into 1-inch pieces
3 medium onions, chopped
4 medium zucchini, cubed
4 garlic cloves, chopped or 2 teaspoons garlic powder
1 (28 ounce) can chopped tomatoes (no-salt)
1/4 cup Dr Fuhrman's VegiZest or other no-salt seasoning
2 tablespoons Mrs. Dash
1/4 cup chopped fresh parsley
1 cup broccoli sprouts (optional)

Cooking Instructions

Place all the ingredirnts except the parsley and sprouts in a large soup pot. Cover and bring to a simmer, cooking until the adzuki beans are tender, about 1 1/2 hours. (If using canned adzuki beans, simmer until the vegetables, lintils and split peas are tender and the flavors blend, about 1 hour.) In a food processor or high-powered blender, blend one-quart of the soup until smooth. Return to the soup pot and stir in the parsley and proccoli spouts (if using).

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