Dr. Fuhrman’s Famous Anti-Cancer Soup, modified
- 2 cup dried split peas and/or beans
4 Medium onions
6-10 zucchini
3 stalks leek
2 lbs carrots
2 bunches celery
1 cup raw cashews
3 tbsp vegetable base stock (Vege Base by Vogue)
2 pkg mushrooms
6 oz texturized vegetable protein (TVP)
Simmer beans in covered pot in 12 cups of water.
Put onions and zucchini in covered pot, uncut.
Add Vege Base.
Cut bottom and tops off leeks and thoroughly clean, put in covered pot.
Juice the carrots and celery (or blend them into a whole juice in BlendTec) and put juice in pot.
After vegetables are soft, with a bit of stock completely blend them together with the cashews in a BlendTec. Leave beans in pot.
Put blended mixture back in pot.
Add the TVP and the mushrooms.
Simmer additional 20 minutes.
Serves 10.
From Dr. Joel Fuhrman‘s book, Eat to Live. Original recipe here – see “High Cruciferous Soup Recipe” in comments.