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Dr. Fuhrman’s High Cruciferous Vegetable Cancer Fighting Stew

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Dr Fuhrman Cruciferous Cancer Fighting Vegetable Stew via @BlenderBabesGet Free eBooks/Downloads for Your Health! Click Here 🙂
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When we first read his book, Eat to Live – we couldn’t WAIT to try Dr. Fuhrman’s high cruciferous vegetable stew recipe.

It contains lots of cancer fighting vegetables we ALL need to be eating more of! This vegetable stew is quite savory along with being super healthy.

This stew recipe smells good cooking and it makes plenty, so you can share with your neighbors too because sharing is caring! Otherwise we recommend reducing by half.

Change up the flavor by sprinkling some sharp cheddar cheese on the leftovers a couple days later.

Use your high speed Blendtec or Vitamix blender for the best consistency, and join our community for more nutritious soups and healthy blender recipes!

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Did you try Dr Fuhrman’s cancer fighting stew? Tell us what you think in the comments below and share your rating with us if you try this recipe! 🙂

Dr. Fuhrman's High Cruciferous Vegetable Stew

4.5 from 12 votes
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Course: Soup
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
10 2 cups
Calories: 191kcal
Author: Dr. Fuhrman


  • 5 cups water
  • 2 1/2 cups carrot juice
  • 1/2 cup dried split peas
  • 1/2 cup dried lentils
  • 1/2 cup adzuki beans soak overnight or use canned
  • 1 bunch of kale stems removed, leaves coarsely chopped
  • 1 bunch of collard greens coarsely chopped
  • 1/2 lb Brussels sprouts
  • 1/2 lb shiitake mushrooms sliced in 1" pieces
  • 3 leeks coarsely chopped
  • 3 carrots sliced in 1" pieces
  • 3 onions peeled, chopped
  • 4 medium zucchini cubed
  • 4 garlic cloves chopped or 2 teaspoons of garlic powder
  • 1 28 oz can of tomatoes
  • 6 tbsp no salt seasoning
  • 1/2 cup fresh parsley chopped - about 1/2 bunch
  • 1 cup broccoli sprouts optional


  • Place all ingredients, except parsley and sprouts, in a large soup pot, cover and bring to simmer.
  • Simmer until adzuki beans are tender. If using canned adzuki beans, simmer until vegetables are tender and flavors blend, about one hour.
  • Place ¼ of soup into the blender in the order listed and secure lid.
  • For Blendtec: Press the SOUPS button.
  • For Vitamix: VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 30-45 seconds using the tamper to press the ingredients into the blades.
  • Repeat with remaining soup - will take several batches.
  • For a chunky soup, PULSE the last couple of batches to gently chop ingredients without pureeing.
  • Add back to soup pot and stir in parsley and (optional) broccoli sprouts.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes


1. Add salt to taste if desired.
2. Add some Dubliner cheese to the top of leftovers.
3. This recipe can be reduced by half and made in smaller containers.


Serving: 2cups | Calories: 191kcal | Carbohydrates: 38g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 93mg | Potassium: 1084mg | Fiber: 11g | Sugar: 10g | Vitamin A: 17941IU | Vitamin C: 78mg | Calcium: 146mg | Iron: 4mg


“It takes about an hour to prep all of the vegetables, and you will need to soak the beans overnight. Adjust the seasoning amounts to taste and the flavors seem to meld overnight.”

“Cheese lovers will enjoy this stew with some grated sharp cheddar on top. If you find this stew too thick for your blender, add more liquid.”

“This recipe makes a lot, so this would be a good one to share with friends or large group, otherwise you may want to reduce by half. Store the rest in the freezer for later. “


Zucchini, is a staple at many farmers markets during the warmer months and can range in color from yellow to deep green.

With its tender texture and slightly sweet flavor, it only has 21 calories per cup making a welcome addition to a calorie-controlled diet. Zucchini boasts a rich nutritional profile and it offers many health benefits such as a good source of vitamin C.

A water-soluble antioxidant, vitamin C dissolves in your body fluids and protects your cells from free radicals, highly reactive compounds that oxidize your DNA, lipids and proteins, causing cellular damage.

Chantal O Brien Recipe Tester11kKelly Perry Recipe Tester4k Wendy Weckerly Recipe Tester Blender Babes Recipe Tester Tarashaun Hausner

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Tarashaun Hausner
Tarashaun Hausner is the Founder and CEO of Blender Babes, an innovative multimedia company striving to help people lead healthier, more fulfilling lives. A former roadshow representative for a leading blender company, Tarashaun founded Blender Babes in 2012 after discovering how instrumental a high-powered blender was in getting her personal health back on track. Physically and emotionally transformed from her journey back to health, Tarashaun vowed to help others find wellness. She is committed to thoroughly test and review the best blenders and healthy lifestyle products on the market to help her community make the best choices for themselves and family. Tarashaun offers several free resources to help people use their blender to get healthy including a 7 Day Superfood Smoothie Challenge. Blender Babes has also negotiated special deals and offers for products they love most.

29 thoughts on “Dr. Fuhrman’s High Cruciferous Vegetable Cancer Fighting Stew”

    1. Blender Babes

      Hey Michelle! I updated the nutrition information. It makes 10, 2 cup servings that are 191 calories for 2 cups. Thanks for pointing this out – when I updated my recipe plugin the nutrition didn’t transfer over properly.

    1. Hi Sarah! I haven’t tried but I imagine you could on low. You’re really looking to cook long enough for the beans to be tender. Please keep me posted how it goes! ~Tarashaun

    1. That a great question! I just got my instant pot and have only made a couple of things in it. If you are able to make this in there please share with me I would love to include those instructions on the recipe! ~ Tarashaun

  1. Did anyone actually try the recipe? What was it like? Did you modify? In what way? Why do people comment on recipes before they have actually tried them?

    1. That’s a great question Janet! We asked a question on our Facebook page about what cruciferous vegetables our community made with soup with the most so that’s where many comments came from. There were four recipe testers who tested this recipe (only recipes that pass our tests make it onto our website) – they’re images are at the bottom of the post – they did say that the recipe made A LOT of soup and recommended halving the recipe. They also said it could use some more spices, salt in particular, and that the flavors melded more the next day. Let us know if you try it and provide your own rating/comment so our community can benefit! HAPPY BLENDING!

  2. That stew sounds so good! Personally, my favorite vegetable to blend into soups is cauliflower–roasted first, with some paprika and cumin–because it gives whatever soup I’m making a pretty fantastic smoky/meaty/creamy base.

    1. Yum Elaine! We LOVE cumin and paprika. Your roasted cauliflower soup sounds simple AND delicious! 🙂 Thanks for sharing!

  3. Brussels sprouts for sure!! They are just so adorable! Little baby cabbages. Great in stirfrys, roasted, shredded raw, perfect every which way. 🙂

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