High Cruciferous Vegetable Stew

• 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

1. 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)
2. 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.

water, carrot juice, peas, dried lentils, aduki, kale, collard greens, broccoli, brussels, shiitake mushrooms, celery stalks, leeks, carrots, parsnips, onions, zucchini, garlic, tomatoes, dr, seasoning, parsley, broccoli sprouts

Taken from www.epicurious.com/recipes/member/views/high-cruciferous-vegetable-stew-50169170 (may not work)