High Cruciferous Vegetable Stew

Back to the "soup days of winter" and lovin' it ;o)  In the summer, it's all about the salads, but during the colder months, it's all about the soup. What a great way to get all those not-so-favorite, but good-for-you-vegetables into your diet.

This High Cruciferous Vegetable Stew makes about 6 quarts so it can serve as your family's lunch or dinner staple for the week ~ and you can always freeze some (or cut the ingredients in half). It takes some time preparing the vegetables ~ but well worth the effort ;o)

Yield: about 24 cups

Ingredients

• 6 cups water
• 4 cups carrot juice
• 1/2 cup dried split peas
• 1/2 cup dried lentils
• 1/2 dried adzuki beans, soaked overnight (or canned, drained and rinsed)
• 1 bunch kale, tough stems and center  ribs removed and leaves coarsely chopped
• 1 bunch collard greens, tough stems and center ribs removed and leaves coarsely chopped                  
• 1 small head broccoli, cut into florets
• 8 ounces fresh brussel sprouts, de-cored and thinly sliced
• 8 ounces shiitake mushrooms, stems removed and cut into 1 inch pieces
• 6 celery stalks, chopped            
• 3 leeks, thinly sliced
• 6 medium carrots, peeled and chopped
• 4 medium parsnips, peeled and chopped
• 3 medium onions, chopped
• 3 medium zucchini, cubed
• 4 cloves garlic, minced, or 2 tsps powder 
• 1 28-ounce can chopped tomatoes, no salt
• 3 Tbsp Mrs. Dash
• Salt to taste (if desired)

Wash and cut fresh vegetables. Place liquids, peas, lentils and beans in large soup pot; bring to a boil. Add Mrs. Dash and all of the vegetables, except broccoli and mushrooms. Bring back to a boil; reduce heat to low and simmer for one hour. Add mushrooms and broccoli and cook an additional 20 minutes.  If you prefer a thicker soup, blend 1/4 of soup mixture in a food processor or high-powered blender until smooth; add back to soup and stir until fully incorporated. And enjoy!

~adapted from Dr. Joel Fuhrman, M.D.