Ingredients
4 cups water
21/2 cup carrot juice
1/2 cup dried split peas
1/2 cup dried lentils
1/2 cup aduki (adzuki) beans, soaked overnight or no- or low-salt canned adzuki beans, 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 head broccoli, cut into florets
8 ounces Brussels sprouts, fresh or frozen (cut in half if large)
8 ounces shiitake mushrooms, cut in half
3 celery stalks, cut into 1-inch pieces
3 leeks, coarsely chopped
3 carrots, cut into 1-inch pieces
3 parsnips, cut into 1-inch pieces
3 medium onions, chopped
4 medium zucchini, cubed
4 cloves garlic, chopped or 2 teaspoons garlic powder
1 (28-ounce) can chopped tomatoes, no-salt-added or low sodium
1/4 cup Dr. Fuhrman’s VegiZest or other no-salt seasoning, adjusted to tasteste
2 tablespoons Mrs. Dash seasoning
1/4 cup chopped fresh parsley
1 cup broccoli sprouts
Preparation
Place all the ingredients except the parsley and sprouts in a very large soup pot. Cover and bring to a simmer, cooking until the adzuki beans are tender, about 1 1/2 hours. (If using canned adzuki beans, simmer until the vegetables, lentils, and split peas are tender and the flavors blend, about 1 hour, then add beans) In a food processor or high powered blender, blend one-quarter of the soup until smooth. Return to the soup pot and stir in the parsley and broccoli sprouts.
