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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 226.6
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 115.3 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 13.3 g
  • Protein: 13.1 g

View full nutritional breakdown of Dr. Fuhrman's High Cruciferous Vegetable Stew calories by ingredient
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Dr. Fuhrman's High Cruciferous Vegetable Stew

Submitted by: DONNA_W

Introduction

From Joel Furhman's book Eat to Live. When I made this it made 4 quarts. From Joel Furhman's book Eat to Live. When I made this it made 4 quarts.
Number of Servings: 10

Ingredients

    CARROT juice), 20 oz
    Dried Split Peas, 0.5 cup
    Adzuki Beans, 0.5 cup soaked overnight
    Lentils red split lentils - dry measure, 0.5 cup
    kale - fresh, 2 cup
    Fresh Collard Greens (raw), 5 cup
    Broccoli, fresh, 1 bunch
    Brussels sprouts, fresh, 2 cup
    Mushrooms, fresh, 2 cup, whole
    Celery, raw, 3 cup, diced
    Carrots, raw, 3 large (7-1/4" to 8-1/2" long)
    Parsnips, 3 parsnip (9" long)
    Onions, raw, 3 medium (2-1/2" dia)
    Zucchini, 4 cup, sliced
    Garlic, 4 clove
    Red Ripe Tomatoes, 10 Italian tomato (remove)

Directions

Put all ingredients in large stock pot. cook for 1.5 hours. In food processor blend 1 quart of soup until smooth then return to stock pot. Add 1 c chopped parsley or cilantro and 1 cop broccoli sprouts (optional)

Serving Size: makes 10 servings. Each serving approximately 1.5 cups






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