Dr. Fuhrman's High Cruciferous Vegetable Stew

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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

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.

Minutes to Prepare: 30

Minutes to Cook: 90

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