Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

• Print
• Comments
• Share Link

Tomato Vegetable Pot Soup

6 cups water
4 tablespoons lentils
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
2 tablespoons Dr. Fuhrman's VegiZest
3 garlic cloves, chopped
8 tomatoes, chopped
1 broccoli stalk, chopped
2 onions, chopped
4 potatoes, chopped
1 pound carrots, chopped
1 cup green beans, chopped
1 cup cabbage, chopped
1 organic celery stalk, chopped

Place all of the ingredients in a large soup pot. Cover and simmer on low heat for one hour or until vegetables are tender.

Tuscan Beans & Greens Soup

1 cup sun-dried tomatoes
1/2 cup unsweetened soy milk
1 15-ounce can diced tomatoes, no salt, with liquid
1 cup chopped onions
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried crushed rosemary
1 15-ounce can white beans, no or low salt, with liquid
3 cups low sodium vegetable broth
6 cups chopped collard greens
1 tablespoon Dr. Fuhrman's Black Fig Vinegar
1/2 teaspoon freshly ground black pepper

Soak the sun-dried tomatoes in soy milk overnight to get soft. When ready to make soup, chop the tomatoes finely. Set aside. Open the can of diced tomatoes and drain some liquid into a large soup pot. Heat over medium heat. Add onions and garlic; lower heat, cover and cook for 5 minutes, until onions are soft. Add more liquid to keep from sticking. Stir in sun-dried tomatoes, soy milk, basil, oregano, and rosemary. Add the beans, diced tomatoes, and vegetable broth. Bring to a boil. Add the greens, lower heat and simmer for about 20 minutes. Before serving, stir in the vinegar and black pepper.

Sweet Beet Soup

3 cups water
1 16-ounce can low sodium vegetable broth
2 tablespoons Dr. Fuhrman's VegiZest
4 cups carrot juice
1 cup organic celery juice
3 beets with greens
2 medium onions
3-4 medium sized sweet potato or yams, peeled and diced

Put water, broth, VegiZest, carrot and celery juice in a pot and simmer. Grate beets and onions with food processor and add. Then add the bite-sized pieces of sweet potato and the sliced beet greens. Cook on low heat for one hour. Blend half the soup, leaving some chunky parts, so it becomes thicker and still has chunks of potato.