Easy Cancer Fighting Asian Vegetable Soup

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 6-8
  • Category: Soup


  • 24 Tbs. fat
  • 2 medium onions, diced or sliced
  • 1 medium to large head of bok choy, separated
  • 4 cloves garlic, minced
  • 1/3 large head cabbage (about 23 cups shredded)
  • 2 large carrots, sliced or diced
  • fresh ginger root, grated, to taste (1/2 inch or up to 3 inches)
  • 4 c. spinach or any other leafy green, finely chopped if you prefer
  • 56 c. beef broth, preferably homemade
  • 1 1/2 tsp. Real Salt
  • 1/41/2 tsp. pepper
  • artichoke hearts, chopped (use ~9 hearts, which is about 1 15-oz. can, drained)
  • 2 c. cooked and cubed beef or venison
  • 1/3 lb. fresh or frozen broccoli (2 c.), chopped
  • 1 c. cauliflower, chopped
  • 1 5-oz. can water chestnuts, drained and diced or sliced
  • soy sauce and grated Parmesan or Romano to serve


  1. In your favorite fat (tallow, refined coconut oil (use the code STEWARDSHIP for 10% off at that site!) or extra virgin olive oil are good choices) over medium heat, saute onions for at least 5 minutes, stirring occasionally. Press the garlic and set aside.
  2. Wash the bok choy well and dice the woody white parts of the stems. Reserve the leaves. Add to the saute for a few minutes while you slice the cabbage and carrots.
  3. When the onions and bok choy are translucent, add the cabbage, carrots, garlic and fresh ginger to taste. Stir around for a minute or two while chopping up the bok choy greens, then add the bok choy greens and any other greens you are using. Stir and cover for about a minute to wilt. (If you have green-o-phobes in the family, chop up the greens. Otherwise baby spinach leaves can just go in whole.)
  4. Pour in the beef broth and increase the heat to high.
  5. Add the salt (Use the code kitchenstewardship for 15% off of your first purchase), pepper, artichokes and meat. Cover the pot.
  6. Chop the broccoli and cauliflower (fresh or frozen for each works fine) and add to the pot along with the water chestnuts, cut to whatever size you prefer. (They will add a crunch, so if whole slices seem a bit large, cut into fourths or so.)
  7. When the broth comes to a boil, reduce the heat to a simmer and cook for 5-15 minutes until all the vegetables are tender.
  8. Serve hot with soy sauce at the table. (You could add 2-4 Tbs. soy sauce into the soup right away instead, but I preferred to allow people to adjust that flavor to their own tastes.
  9. Add additional salt or put fresh grated Parmesan or Romano on top if it “needs a little something.”


* A can of diced tomatoes (in glass jars, no BPA!) adds a lot of flavor, color, and one more superfood for cancer.

*If you really feel that you need a starch in the soup, add one diced potato with the broth or some cooked whole grains like rice or barley, but for an anti-cancer diet, fewer starchy carbs are best.

* Note: If you have folks in your family who would say, “Boy, this sure is a vegetable soup,” because they prefer meaty meals, feel free to increase the meat. Nothing wrong with well-sourced, grassfed or wild meat on a cancer-fighting diet.