High Cruciferous Vegetable Soup
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Meal Type | Dinners |
| Food Type | Soups |
| Step Number (6 steps program) | Step 3: Soups & Stews |
Description
This soup is flavorful and chock-full of healthy vegetables. Use red lentils to add great color.
Ingredients
- 1 bn kale, leaves coarsely chopped, stems discarded
- 1 bn collard greens, fresh or frozen, coarsely chopped
- 1 bn broccoli, cut into florets
- 1⁄2 lb mushrooms, finely chopped
- 10 oz celery, coarsely chopped
- 3 carrot, diced
- 3 parsnips, diced
- 3 onions, chopped
- 4 medium zucchini, cubed
- 4 clv garlic, minced or pressed or 2 tsp garlic powder
- 1 24-oz can tomatoes, low or no-salt
- 4 cup water
- 20 oz carrot juice
- 1⁄2 cup split peas, dried
- 1⁄2 cup adzuki beans, soaked overnight or canned
- 4 tbsp Dr. Fuhrman's Vegi-Zest or other no-salt seasoning
- 2 tbsp Mrs. Dash seasoning
- 1⁄2 lb brussel sprouts, fresh or frozen
- 3 leeks, coarsely chopped
- 1⁄2 cup lentils, dried (red lentils add great color)
- 1⁄2 bn fresh parsley, chopped
- 1 cup broccoli sprouts (optional)
Instructions
In large soup pot place all ingredients, except parsley and sprouts. Cover and bring to a simmer. Simmer until adzuki beans are tender. If using canned adzuki beans, simmer until vegetables are tender and flavors meld, about one hour.
Blend 1/4 of soup until smooth. Add back to soup pot and stir in parsley and broccoli sprouts.
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