Dr Fuhrmans Famous Anti Cancer Soup Recipes

DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP

Steps:

• Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible.
• Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole.
• Add the zucchini, uncut.
• Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot.
• Juice the carrots and celery in a juice extractor. Add the juice to the pot.
• While the soup is simmering, chop up the muchrooms (if desired).
• By the time you get to this stage, the zucchini, leeks and onions should be soft.
• Ladle some of the liquid from the pot into a Vita-mix. Use tongs to remove the soft onions, zucchini, and leeks.
• Be careful to leave the beans in the bottom of the pot.
• In a few separate batches, completely blend together the onions, zucchini, and leeks.
• Add more soup liquid and the cashews to the mixture, and blend inches Return the blended, creamy mix back to the pot. Add the TVP and the mushrroms, if desired. Simmer another 20 minutes.

DR. FUHRMAN'S FAMOUS ANTI-CANCER SOUP - UPDATED

Steps:

• Add beans and water to very large pot over low heat.
• Add whole onions, whole zucchini and whole leeks to the pot along with chopped kale. Stir in carrot juice, celery juice and VegiZest or Mrs. Dash.
• Simmer about 20 minutes until onions, leeks, and zucchini soften. Transfer the soft onions, zucchini, and leeks from the pot to a blender along with some of the liquid from the pot. Completely blend or puree the vegetables. Add more soup liquid and the cashews to the mixture, and blend inches Return the creamy vegetable mixture back to the pot.
• Add the mushrooms and simmer another 30 minutes or until beans are soft.

EASY SPLIT PEA SOUP

Steps:

• Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
• Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)