The Phabulous Phyting Phytochemicals!

They are teeny, they are tiny and they do marvelous things. They are the mighty phytochemicals--real life action figures of the nutrition world, able to defeat the bad guys and boost the good guys--it's the Phyting Phytos!

Phytochemicals are the biologically active substances in plants that give them their color, disease resistance and flavor. There are so many types and kinds of phytochemicals-- too many to list. And yet, their imprint on what they do for us is leaving scientists in awe and the rest of us clamoring for any supplement that bears the word "phytochemical".

You see, the main purpose of a phytochemical is to fight cancer in one way or another. Each type of phytochemical has it's own way and purpose in doing so. For example, sulforaphane, a phytochemical from broccoli, activates a group of enzymes that whisk away carcinogens in cells, if they are found. Flavonoids, found in citrus fruits and berries keep cancer-causing hormones from getting a grip on your cells at all.

The best thing to do to get your phytochemicals is to remember to eat an abundance and wide variety of fruits and vegetables. That gorgeous bowl of vegetable soup is more than just comfort food: it's cancer prevention.

Here's a great soup, adapted from Cooking Light, filled with phytochemicals:

Vegetarian Vegetable Soup

3 cups dried beans, navy beans, lima beans, split peas or dried chickpeas, soak overnight 1/3 cup barley -- rinsed 2 tablespoons oil 1/3 cup brown rice 1 1/2 cups diced onions 1 1/2 cups diced celery 1 cup diced carrots 1/2 diced parsnip -- peeled 1/2 cup minced green cabbage 1 cup diced rutabagas 1 small sweet potato -- peeled, diced 1/2 cup fresh corn kernels -- cut off the cob 1/2 cup peas -- fresh or frozen 1/2 cup green beans -- cut into 1/2" pieces 1/2 cup diced mushrooms 2 cups diced tomatoes -- peeled Salt -- to taste Pepper -- to taste 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill

Drain soaked beans, rinse and place in a large stockpot with the barley. Cover plus 4 inches with water and simmer while preparing vegetables. They should almost be tender after 3/4 hour. If not, allow to simmer longer before proceeding.

In a saucepan, saute onions until brown. Deglaze pan with some water and add to stockpot. Add celery, carrots, cabbage, sweet potatoes, parsnip and rutabaga and bring to a boil. Lower heat and allow to simmer 1/2 hour. Add green beans, mushrooms, corn and peas and simmer 20 minutes. Add tomatoes, parsley, dill and brown rice and continue simmering until rice is tender. Add salt and pepper.

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