I love Dr. Joel Fuhrman. His dietary philosophy of eating nutrient-dense foods to increase your health is spot-on.
The first big health boost in my life came from the changes I made after reading his book “Super Immunity”, which I highly recommend.
I decided in January that I was going to cook more from his recipes. There are recipes in every one of his books and I’ve cooked a few, but not many.
On Friday I decided to make his Anti-Cancer Soup, which is in Dr. Fuhrman’s book, Eat to Live. I have read the recipe a number of times, and to be honest, I wasn’t sure that we would like it. I don’t care for split peas, Frank’s not crazy about kale in soup, and I’d never cooked with juice from carrots and celery before. It certainly was a healthy list of ingredients though, so I persevered.
I made a half-batch, which turned out to be A Lot of soup!
Here’s the recipe with my notes (in parenthesis).
Dr. Fuhrman’s Famous Anti-Cancer Soup
1/2 Cup dried split peas
1/2 Cup other beans (any kind)
4 medium onions, chopped
6 to 8 medium zucchini, cut into 1 inch pieces
3 leek stalks, coarsely chopped
2 bunches of kale, collards or other greens, de-stemmed and chopped (I used kale & chard)
5 pounds carrots, juiced – 5 to 6 cups juice
2 bunches of celery, juiced – 2 cups juice
2 Cups Dr. Fuhrman’s Vegi Zest or Mrs. Dash (I used Bragg organic sprinkle – see photo)
1 Cup raw cashews
8 ounces fresh mushrooms, any type you like (I used cremini), chopped
Place the split peas, beans, and water in a very large pot over low heat, bring to a boil and simmer for 30 minutes (I cooked these in the pressure cooker for 15 minutes to save time. I would go 20 next time as the beans weren’t quite as done as I like). Add the onions, zucchini, leeks, and greens to the pot. Add the carrot juice, celery juice, and Vegi Zest. Simmer until the onions, zucchini, and leeks are soft, approximately 40 minutes.
Remove 2 cups of soup liquid. Using a high-power blender or food processor, Blend the liquid with the cashews. (This makes the soup creamy. You could blend up part if the vegetables if you wanted.) Return the creamy mixture to the pot, add the mushrooms and simmer for 30 minutes or until the beans are soft.
Tamara’s note about the beans: I used pinto beans. If I wasn’t using a pressure cooker, I would cook these for 45 minutes, add the split peas, and cook for another 30. Or, you could soak the bigger beans in water beginning the day before and then cook them as directed in the recipe.
Tamara’s note about the spice blend: I used Bragg Organic Sprinkle which is a blend of 24 herbs & spices. Any blend that you love will work.
Tamara’s note about salt: We added some pink salt to our bowls. It really brightens up the flavors. Only use a little.
This soup is tasty, immune-enhancing, and will help stay you well. And, it’s cleanse-friendly!
P.S. Feel free to share this post & please let me know if you make the soup. I want to know if you like it!