Cancer Fighting Soup recipe from Jenny Jones | Jenny Can Cook | Jenny Can Cook (2024)

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Cancer Fighting Soup

The most protective vegetables known to cancer research are all in this delicious and easy to make soup. For the canned tomatoes I use Muir Glen Diced Tomatoes / no salt added. There’s not much juice in the can so I do not drain it. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Makes: 4-5 servings

Cancer Fighting Soup recipe from Jenny Jones | Jenny Can Cook | Jenny Can Cook (1)


  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 clove of garlic, crushed

  • 4 cups chicken stock or vegetable stock
  • 1 cup cabbage - coarsely chopped
  • 1 cup cauliflower - bite size pieces
  • 1 cup carrots - 1/4-inch slices
  • 1 cup kale or bok choy - thinly sliced

  • 1 cup broccoli florets
  • 3/4 cup canned diced tomatoes, no salt, lightly drained (1/2 of a 14.5 oz can)
  • 1/2 teaspoon salt + pepper to taste


  1. Heat oil in a medium soup pot and saute onion & garlic for 2 minutes.
  2. Add stock, cabbage, cauliflower, carrots, and kale.
  3. Bring to a boil, cover, reduce heat and cook for 8 minutes.
  4. Add broccoli, tomatoes, salt & pepper. Cook another 2 minutes.

Notes: For more on this recipe in my blog click here.

Leave a Comment

  1. Dex

    June 3, 2022 at 10:23 am

    Where can I find the calorie count for this? It is very good to the point I may eat way more than I should

    Reply to this comment

    • Daphne

      January 16, 2023 at 4:01 pm

      Technically, it’s zero.You don’t need a calorie count, it’s only high fiber veggies, you can eat as much as you want. If you add a can of beans, that takes it up to 300 for the entire recipe.

      Reply to this comment

    • Janey

      May 3, 2022 at 3:09 pm

      Love this soup. I make a lot extra and freeze and tastes just as great heated up. Nom nom nom. Thanks Jenny for all the great recipes.

      Reply to this comment

    • Harrison Bailey

      November 16, 2020 at 4:06 pm

      Soup was great..I added some chicken breast..fist time..and turkey breast second time ..both were fantastic

      Reply to this comment

    • Lea

      November 10, 2019 at 7:02 pm

      Thanks Jenny, This soup is so very good! I will be making it often. The soup has so much flavor & I’m totally hooked. I could this soup all the time. Loved it.

      Reply to this comment

    • Angela

      May 9, 2019 at 9:38 pm

      Can you freeze this soup?

      Reply to this comment

    • Haley

      March 13, 2019 at 11:45 am

      thank you my grandma is fighting cancer

      Reply to this comment

    • Stacey

      March 4, 2019 at 10:29 am

      Thanks for this recipe, I love it! So simple but so good. I added white beans for protein. I also cooked for a bit less time so the veggies stayed a bit firmer as I plan to reheat. I will be eating this daily I am sure. I was diagnosed with stage 1 breast cancer so I am trying to incorporate these veggies more often; this is perfect. Thank-you!!

      Reply to this comment

    • ginger

      March 2, 2019 at 6:44 pm

      I am totally making this soup, but want to have it with your Faster No-Knead Bread that I just read in a comment. May I have the recipe?

      Reply to this comment

      • Jenny Can Cook

        March 2, 2019 at 7:33 pm

        • ginger

          March 3, 2019 at 3:31 pm

          Thank you, Jenny!!

          Reply to this comment

        • Babcia Jolanta

          February 28, 2019 at 5:17 pm

          Soup is delicious thank you Jenny ?❤️

          Reply to this comment

        • Jack Parker

          February 12, 2019 at 12:57 am

          This soup really is delicious! It’s also a great detoxifier. One big tip I have that sends this recipe over the top is this: Omit the broth and use water instead. (The flavor of each vegetable is able to come through.) Then, when the soup is done and off the heat, squeeze the juice from half a lemon into it. Trust me. It becomes addictive!

          It’s great with chicken stock (minus the lemon juice), too, but I’m not a fan of vegetable broth (in anything) because it “muddies” the flavor too much. It makes all the veggies taste the same.

          Reply to this comment

          • Jolene Connick

            September 30, 2019 at 9:55 pm

            Jack, have you found you can omit the brith and add the lemon to any soup?

            Reply to this comment

          • Nancy

            May 14, 2021 at 2:35 am

            Jack – I recently can’t stand the smell of canned or carton broth. First time I see just water does the trick. Brilliant idea.

            Reply to this comment

          • Dave

            May 17, 2022 at 9:38 am

            I use water when I cook because the food tastes better. I have eliminated cooking oils, chicken stock, and bullion cubes. The food tastes cleaner and it is tastier because the flavors are not covered in oil. Thank you Jack for your comment!

            Reply to this comment

          • Gina

            January 13, 2019 at 10:42 am

            Hi Jenny,
            I just made this soup today 1/13/2019! And it is amazing..thanku so much for this recipe. I was just diagnosed with breast cancer. My surgery has been delayed b/c of insurance “issues” and has been so stressful and discouraging. I was so excited to find this recipe, b/c I have been trying to incorporate more hollistic/natural eating along with the traditional treatments as well!:) thanku again for this amazing, delicious, healing soup!! Sending you wishes for many blessings:) xo

            Reply to this comment

          • Daphne

            January 9, 2019 at 5:29 pm

            I love this soup and I make versions of it using bags of mixed frozen veggies. Thanks for everything you do! We love your recipes. We eat this soup several times a week with your Faster No-Knead Bread!

            Reply to this comment

          • Sharon

            November 14, 2018 at 12:41 am

            I made this soup and your other soups several times, so delicious. I have lost 105 lbs over the last 15 months using so many of your recipies. Thank you for showing me how to cut fat and eating more veggies and still enjoy good tasting meals.

            Reply to this comment

            • Debra

              December 16, 2018 at 5:39 pm

              WOW, Sharon, how amazing that you have lost 105 pounds! I was looking through Jenny’s recipes and happened to read your comment. Well done my friend. All the best to you. 🙂

              Reply to this comment

            • Irma

              November 2, 2018 at 9:15 pm

              Jenny, I recently been diagnosed with breast cancer. I had my first round of chemo. I had a few days that was not able to eat. I have made your recipe and it is delicious! I froze several bags to have ready for my upcoming chemo treatment. Thank you for sharing your recipe. Love it!

              Reply to this comment

              • Jenny Can Cook

                November 3, 2018 at 9:01 am

                I’m glad you like this recipe and I’m sending you positive thoughts for your recovery. Green tea would also be good for you. ❤️

                Reply to this comment

                • Leeann Derry

                  November 18, 2018 at 12:48 pm

                  Can u usw r3d peooers instrad i have kidney disease abd not supposed to eat tomatoes

                  Reply to this comment

                  • Jenny Can Cook

                    November 18, 2018 at 12:54 pm

                    Of course, you can just leave out the tomatoes.

                    Reply to this comment

                  • Barbara

                    January 7, 2019 at 9:15 pm

                    Irma, I was walking in your shoes December, 2017 with starting the chemo treatments. I agree with Jenny about the green tea. My surgeon told me that she believes with me drinking anywhere from 4 to 12 cups of green tea a day could have slow down my breast cancer from spreading. I was in stage 3 close to stage 4. Know that I am praying for you and try to keep good thoughts even on bad days. Jenny, thanks for the recipe for the soup and will be trying it very soon too.

                    Reply to this comment

                    • Grace

                      January 28, 2019 at 12:50 pm

                      What kind of green tea do you drink?

                      Reply to this comment

                    • Jolene

                      September 30, 2019 at 9:58 pm

                      Hi Barbara,
                      Can you let us know the kind of Green tea? Was it anything specific?

                      Reply to this comment

                    • Jenny Can Cook

                      October 1, 2019 at 1:55 pm

                      From my own experience of drinking green tea every day, I believe that brewing full leaves of green tea (no tea bags) gives the best flavor and the most benefits. You can buy organic full leaf green tea online.

                      Reply to this comment

                      • Davina

                        October 16, 2019 at 8:12 am

                        I have heard alot about the green tea but was hesitant due to it having caffeine. Do you think the decaf has the same benefits?

                        Reply to this comment

                      • plasterangel

                        October 4, 2018 at 8:39 pm

                        I would suggest using tomatoes from a glass jar rather than a can. In the case of a can, even if it’s “non-BPA” you don’t know if the BPA substitute may be declared toxic later.

                        Jovial has organic crushed and chopped tomatoes in jars and Bionatura has organic tomato paste in jars.

                        Reply to this comment

                        • Jenny Can Cook

                          October 4, 2018 at 8:47 pm

                          That’s a good point, thank you.

                          Reply to this comment

                        • Jean Mack

                          September 22, 2020 at 10:31 pm

                          Hummus on soft bread triangles is very healthy; im one of the pickiest eaters i know and hate vegetables but got totally addicted to hummus! Started just eating it by the spoonfull-full of healthy fats and great tasting. People even use it to make desserts apparently like a chocolate dip/mousse….

                          Reply to this comment

                        • Jenna

                          September 19, 2018 at 11:43 am

                          I made this for my friend who is in treatment and she says it saved her life during that first round of chemo. She had every side effect and could barely eat or drink anything due to a horrible infection in her mouth/tongue/throat. She is much better now. I blended it smooth and she could get it down. I have added it to my lunch routine as well – very tasty!

                          Reply to this comment

                        • Kay

                          June 5, 2018 at 12:15 pm

                          Made this for lunch…delicious! I used my immersion blender to purée it, for a thick, chunky soup. Thank you for the recipe!

                          Reply to this comment

                        • Robert H

                          June 3, 2018 at 6:05 am

                          Hello Jenny, My father has a cancerous “mass” at the bottom of his Esophagus. They had to open the esophagus with a stent. So he needs to avoid any stringy or chunky foods. Since he is a picky (understatement ) eater, this has doubled our trouble trying to give him a healthy diet. The doctors want him to eat tons of protein and have a Low sodium intake. He needs to gain weight. Can you recommend a few soup recipes that will keep him healthy and add some much needed weight to his body. I thank you in advance. “One worried Son”

                          Reply to this comment

                          • Jenny Can Cook

                            June 12, 2018 at 4:40 pm

                            It seems to me that almost any pureed soup with be good for him. Any vegetable soup with beans for protein could be pureed and when you make your own homemade soup, it’s easy to control the sodium.

                            Reply to this comment

                          • Mary

                            January 15, 2021 at 12:52 pm

                            My husband has the same. He has gained back 30 lbs using the following – I make smoothies (he likes pineapple best) with plain protein powder, soy milk and Mct oil. While milk is fine too.
                            Pureed chicken soups, pureed veg and ham soups. Egg, poached salmon or small shrimp salads. Very light meals, but 6 daily including smoothies. The smoothies have the most calories. Room temp to warm is best as hot food makes it harder to eat also Ice cream goes down very well. Good luck

                            Reply to this comment

                          • carol T.

                            January 10, 2017 at 11:29 am

                            Yuk I’m not a vegetable lover so I know I wouldn’t eat this. But it does look appealing

                            Reply to this comment

                            • Judith

                              October 22, 2017 at 6:06 pm

                              carol T. – Hopefully, in the ten months since your post – you have learned to like vegetables.

                              The only people I know that didn’t like vegetables over co*ked them and/or didn’t season them.

                              Reply to this comment

                              • KarenG

                                August 26, 2018 at 11:06 am

                                Very true! My husband and I love our vegetables; in fact our whole family does, even our grandchildren. They are so healthy and tasty; and as you said, they are better when seasoned right and definitely NOT overcooked. This soup sounds wonderful, by the way.

                                Reply to this comment

                              • Eliz

                                October 17, 2016 at 8:48 am

                                … chopped onions in butter
                                … 1 crushed garlic clove
                                … 1 tbsp chopped parsley or parsley flakes
                                … 1 tbsp paprika (this gives colour to liquid)
                                … immediately stir/mix in carrots coins
                                … 1/2 pot cold water
                                … salt/pepper
                                Bring to boil, then reduce heat-cook until carrots almost tender (30 + min)
                                … then add:
                                … cubed potatoes (white or sweet potatoes ) (or both)
                                … 1 can peas (add juice too) (gives soup good flavour)
                                … any other veggies you have on hand (cauliflower, thinly sliced cabbage, frozen peas) add broccoli last)

                                Reply to this comment

                                • PATRICIA

                                  July 22, 2018 at 12:56 pm

                                  what a strange comment for a recipe that Jenny is sharing with her followers. Takes all kinds, I guess. Start your own blog.

                                  Reply to this comment

                                • Brian-

                                  December 7, 2019 at 12:56 am

                                  That sounds kinda good to me. I started using peas in some of my soups when I remembered they are actually legumes… I think! LOL! Veggie/ legume. Whichever. Both good for ya! Oh and don’t forget split pea soup which I have flipped over in the last 10 or 15 yrs.

                                  Reply to this comment

                                • Antonea

                                  October 13, 2016 at 6:23 pm

                                  I love your approach and how you share your delicious recipes Jenny, and have shared you to many of my friends. I try to make this kind of soup weekly. I don’t even saute the onions and garlic, just throw it all in raw. If I have on hand, I also add a turnip, celery, green beans, zucchini, sm seeded Jalapeno, and even some spinach at the end. I personally don’t do well with tomatoes, so I leave them out of mine. So yummy, easy and super good for you.

                                  Reply to this comment

                                • Maria

                                  October 13, 2016 at 6:06 pm

                                  Perfect for winter time. I love it. thank you.

                                  Reply to this comment

                                • Judith

                                  October 13, 2016 at 2:58 pm

                                  Thanks Jenny!

                                  Reply to this comment

                                • Terry

                                  October 13, 2016 at 2:44 pm

                                  Will make this soup this your recipes as they are simple to make and I get to use up all my veggies.Good news..I had 2 scans an my tumors are gone and no new ones growing.Will continue to eat healthy and exercise as well as staying positive.Take care Jenny

                                  Reply to this comment

                                  • Teresa

                                    October 18, 2016 at 10:50 pm

                                    Praise the Lord!

                                    Reply to this comment

                                  • Rebecca Pinnell

                                    October 13, 2016 at 1:45 pm

                                    Going to try this recipe tomorrow. We are starting to get very cold in the night, sounds like a real warm up. Thanks Jenny

                                    Reply to this comment

                                    • Lillie

                                      February 6, 2023 at 1:33 pm

                                      I’m about to make this soup, sounds delicious I like all the vegetables in the soup.

                                      Reply to this comment

                                    • Neesargon

                                      October 13, 2016 at 1:24 pm

                                      Lovely recipe Jenny but ehy aren’t you posting it on YouTube?

                                      Reply to this comment

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Cancer Fighting Soup recipe from Jenny Jones | Jenny Can Cook | Jenny Can Cook (2024)


Cancer Fighting Soup recipe from Jenny Jones | Jenny Can Cook | Jenny Can Cook? ›

Vegetable soup

Method: Heat oil in a large saucepan and fry vegetables for 5 minutes. Add flour and stir. Add crumbled stock cubes, water, tomato paste and butter beans. Simmer for 30 minutes or until vegetables are tender.

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How to make vegetable soup for cancer patients? ›

Vegetable soup

Method: Heat oil in a large saucepan and fry vegetables for 5 minutes. Add flour and stir. Add crumbled stock cubes, water, tomato paste and butter beans. Simmer for 30 minutes or until vegetables are tender.

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Preparation is convenient and easy. Simply pour the soup into a sauce pan and warm over medium heat until steaming hot or heat it in the microwave for 2-4 minutes.

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7 Easy Ways to Make Any Soup Better
  1. Brown or Sear the Meat.
  2. Roast the the Veggies.
  3. Mix up the Texture.
  4. Use Homemade Stock Whenever Possible.
  5. Put Your Cheese Rinds to Work.
  6. Perk up a Bland Soup With Simple Pantry Staples.
  7. Add Fresh Herbs or Dairy When Serving.
  8. Recipes Pictured.

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How long does it take to cook soup on the stove? ›

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

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Which vegetable is best for cancer patients? ›

Broccoli, cabbage, collard greens, kale, cauliflower and Brussels sprouts are all cruciferous vegetables. This vegetable family contains powerful phytochemicals, including carotenoids, indoles and glucosinolates and isothiocyanates, which have been studied and shown to slow the growth of many cancers.

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Is canned soup fully cooked? ›

Rest assured that our canned food – including soups – are safe and tasty to eat for many years due to the way the food is cooked, right in the can. The soup is filled into steel cans and securely sealed to lock in goodness. The cans are heated under high pressure. This naturally preserves the soup for a long time.

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Does canned soup need to be cooked? ›

“We're happy to settle the debate! Our soups can be consumed cold, but whatever temperature you prefer, we agree with Alix that soup is elite—maybe even the new 'It Girl' of the pantry?” The high-heat canning process ensures that the contents remain safe (just avoid dented cans).

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Should canned soup be boiled? ›

The instruction on the tin always used to say do not boil as it will effect the flavour, it is very difficult to heat soup in a microwave without boiling it. Heat in a saucepan is much more controllable and much easier to prevent boiling.

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What not to do when making soup? ›

The 7 Biggest Mistakes You Make Cooking Soup
  1. Boiling instead of simmering. You want a small bubble or two to rise to the surface of the liquid every few seconds. ...
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  3. Ignoring water. ...
  4. Overcooking the vegetables. ...
  5. Adding tomatoes at the beginning. ...
  6. Neglecting to garnish. ...
  7. Not trying a pressure cooker.
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What's the secret to a good soup? ›

To make sure that every spoonful of soup is richly flavored, with juicy meat and/or tender vegetables, follow these kitchen-tested tips.
  • Use a Sturdy Pot. ...
  • Sauté the Aromatics. ...
  • Start with Good Broth. ...
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  • Stagger the Addition of Vegetables. ...
  • Keep Liquid at a Simmer. ...
  • Season Just Before Serving.
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What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

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Can you let soup simmer all day? ›

No. As soup simmers it reduces, meaning the amount of soup you've got lessens as time passes. The veggies also get more and more tender, after hours of simmering they'll be mush. You simmer soup until the garnish is tender and the flavors have melded.

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Does soup get better the longer you cook it? ›

Originally Answered: Does simmering soup longer make it taste better? If you're simmering a thing for hours, you will intensify the flavor by cooking off some of the liquid. This might make it taste better, but if cooked too long, it may end up too salty or otherwise be over-seasoned.

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Do you simmer soup with lid on or off? ›

You can simmer with the cookware lid on or off, simply follow your recipe instructions. Keep in mind that when using a cover, you'll want to set your stovetop to a low setting as it can reach a simmer faster than without a cap.

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What broth is good for cancer patients? ›

On top of that, bone broth offers nutrients that may support bone health, such as calcium, magnesium and phosphorus. It is also a nutritious, hydrating option for cancer patients dealing with side effects such as low appetite, nausea, and sore mouth and throat, Wohlford says.

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What are the best liquid food for cancer patients? ›

The National Cancer Institute provides the following list of clear liquids:
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  • Clear, fat-free broth.
  • Clear carbonated beverages.
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To make sure that you don't drain out the nutrients from the soup, she suggests that one should use the same water to prepare the soup in which the vegetables were boiled. This, she says, will ensure that you are not wasting anything while making the soup, especially the essential nutrients and minerals.

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Veggies That Make Healthy, Tasty Soups
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