Heal Your Body From The Inside Out With These 8 Cancer-Fighting Soups

by DailyHealthPost Editorial

cancer-fighting soups

7. Hearty Bean Soup

Serves 6.


  • 2 Tbsp extra-virgin olive oil
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, sliced
  • 1/2 tsp each sea salt and black pepper
  • 1 tsp dried basil, oregano and garlic powder
  • 1/2 pound red potatoes, quartered
  • 2 yellow squash or zucchini, sliced
  • 2 14.5 ounce jars of fire roasted tomatoes
  • 1 15 ounce jar of pureed tomatoes
  • 5 cups veggie stock
  • 1 15 ounce can mixed beans, rinsed and drained
  • 3 cups kale , chopped


    1. Heat olive oil in a large saucepan over medium heat.
    2. Add onion, garlic, carrot and stir.
    3. Season with salt, pepper and spices and stir again to coat.
    4. Next, add squash, potatoes, fire roasted tomatoes, tomato sauce and stock.
    5. Bring soup to a simmer, cover and reduce heat.
    6. Cook for 15 minutes and add beans, another pinch each salt and pepper, and stir.
    7. Lower heat to keep it at a simmer and cook for 10 minutes.
    8. Add kale, stir and cover for 5 more minutes.
    9. Adjust seasoning and serve.

Red onions are higher in anti-cancer chemicals than other onion varieties. They work by fighting free radicals that can damage cellular DNA (11).

On the other hand, beans contain phytochemicals that fight inflammation, prevent tumor growth and induce the apoptosis of cancer cells.

Healthy gut bacteria also feeds off fiber to produce protective chemicals that prevent colon cancer (12).

8. Broccoli and Barley Soup

Serves 4.


  • A bunch of broccoli (two stalks)
  • 2 tablespoons Himalayan salt, plus more to taste
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 cups beef or vegetable broth
  • 2/3 cup cooked barley
  • 1 tablespoon fresh chopped parsley, plus more for serving


  1. Remove broccoli florets from the stalks, trim the tough ends (about 1/2 inch), and peel the tough outer skin. Chop coarsely into 1-inch pieces.
  2. Bring 3 quarts of water to a boil with the salt (2 tablespoons).
  3. Add the stalks and return to a boil.
  4. Wait two minutes, then add the broccoli florets.
  5. Push the broccoli back down if it begins to float.
  6. Once the water boils, remove the broccoli.
  7. Set the water aside.
  8. In a large frying pan over medium heat, heat up the olive oil and add garlic.
  9. Saute until the garlic is golden in color and add broccoli.
  10. Turn up the heat to high and cook, stirring occasionally, for 2-3 minutes.
  11. Puree the stalks in a blender, adding 1/3 cup of hot water to make it smooth.
  12. In a clean saucepan, combine the puree, broth, and cooked barley.
  13. Bring to a simmer over medium heat.
  14. Chop the broccoli florets and parsley into small pieces and stir into the soup.
  15. Season and serve

Cruciferous vegetables like broccoli are rich in nutrients, including several carotenoids, vitamins C, E, and K, folate and minerals.

They fight prostate, colorectal lung and breast cancer by preventing DNA damage, fighting inflammation and carcinogens, induce apoptosis of cancerous cells and inhibit tumor blood vessel formation and tumor migration (13).

On the other hand, barley contains lunasin, a bioavailable and bioactive chemopreventive compound which acts against skin cancer (14).