Dr. Fuhrman’s Anti-Cancer Soup

I know, that title doesn’t sound like something I would ever make, but I am sick of being fat and feeling sick after every meal, so I have been following Fuhrman’s Eat to Live diet (the aggressive one). It’s really hard if you don’t have stuff prepared ahead of time, this recipe really helps. ETL is a vegan diet but stricter than vegan because you don’t eat anything processed either, no fake vegan mayo or vegan cheese, prepared vegan meals, etc. Only veggies, fruit, nuts, beans, and seeds.

This soup is delicious and freezes well. Everyone that has tried it has liked it and it really is a great soup and not too hard to make. Just lots of chopping veggies, and if you make your own veggie broth (as I did, following the recipe), you’ll need to juice a ton of carrots and celery.


Recipe made 14 pints (14 servings)


CLoseup – smells delicious!


1 cup dried split peas and/or beans
4 cups water
6-10 medium zucchini
5 pounds carrots, juiced (5-6 cups juice; see note)*
2 bunches celery, juiced (2 cups juice; see note)*
2 tablespoons Dr. Fuhrman’s VegiZest (I didn’t have this)
1 teaspoon Mrs. Dash no-salt seasoning (I used 1 tbsp of this but there’s too much pepper in it for me)
4 medium onions, chopped
3 leek stalks, coarsely chopped
2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
2 1/2 cups fresh mushrooms (shiitake and cremini), chopped


  • Juice the carrots and celery to make the broth. 5 lbs carrots made 4.5 cups juice but the celery made up for it by making more than it called for, so it evened out. You can also use No Salt Added vegetable broth instead.
  • Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer.
  • Add the zucchini (chopped) to the pot.
  • Add the carrot juice, celery juice, VegiZest and Mrs. Dash.
  • Add the onions, leeks and kale.
  • Take out 1 cup of liquid and blend with the cashews until creamy. Pour this mixture back into the soup pot.
  • Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time. Make sure you cook it long enough or else the split peas will be too hard!
  • Optional: using an immersion blender, blend soup until it’s creamy and smooth, with some chunks of veggies remaining (up to you).

* Freshly juiced organic carrots and celery will maximize the flavor of this soup.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s