Dr. Fuhrman's Famous Anti-Cancer Soup

From Dr. Fuhrman's book Eat to Live:

*Note: this recipe has been updated. See the update at the bottom of the post.*

Making this soup involves more time and effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers it on his menu.

1 cup dried split peas and/or beans
4 medium onions
6-10 zucchini
3 stalks leek
5 lbs. carrots
2 bunches celery
1 cup raw cashews
2 tbsp. VegiZest
1 package mushrooms, any type (optional)

Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible. Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole. Add the zucchini, uncut. Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed, because leeks have lots of dirt hidden inside. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot. Juice the carrots and celery in a juice extractor. Add the juice to the pot. While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini, leeks, onions should be soft.

This next step only works if you have a Vita-Mix, a powerful blender, or a food processor. Ladle some of the liquid from the pot into the machine. Use tongs to remove the soft onions, zucchini, and leeks. Be careful to leave the beans in the bottom of the pot. In a few separate batches, completely blend together the onions, zucchini, and leeks. Add more soup liquid and cashews to the mixture, and blend in. Return the blended, creamy mix back to the pot. Add the textured vegetable protein and the mushrooms, if desired. Simmer another 20 minutes, and you have my soup that is famous the world over. I know a doctor who makes and freezes my soup and sells it to his patients to cure everything from sinusitis to cancer. It's not really a cure, but it sure does taste great.


1/2 cup dried split peas
1/2 cup dried adzuki or cannellini beans
4 cups water
6-10 medium zucchini
5 pounds large organic carrots, juiced (5-6 cups juice; see note)*
2 bunches celery, juiced (2 cups juice; see note)*
2 tablespoons Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1 teaspoon Mrs. Dash no-salt seasoning
4 medium onions, chopped
3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped
2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
2 1/2 cups chopped fresh mushrooms (shiitake, cremini and/o white)
Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest and Mrs. Dash.

Put the onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot.

Remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time.

* Freshly juiced organic carrots and celery will maximize the flavor of this soup.

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Comments (18) Read through and enter the discussion with the form at the end
Eli - May 27, 2006 10:00 PM

Ok, what am I missing? Where are all of the cruciferous veggies?

anet - May 29, 2006 9:08 AM

I made this soup once and thought it was too sweet...so add carrots sparingly if you don't like sweet soups.

annfan - May 29, 2006 10:32 PM

High Cruciferous Soup Recipe

Kale and collards
Broccoli rabe
3 stalks Leeks
Broccoli sprouts
Mushroom, diced
3 Carrots, diced
3 Parsnips, diced
4 Zuchinni
Split peas 3/4 cup
Lentils 3/4 cup
Adzuki beans 3/4 cup
3 Onions
Celery juice 10 oz.
Carrot juice 20 oz.
30 oz water
Dr. Fuhrman's Vegi-Zest or Vogue VegeBase 2 tablespoons
Mrs. Dash - one teaspoon

Onions, broccoli sprouts, broccoli rabe, collards, kale, zucchinis, leeks were blended into the soup base.

Jen - January 23, 2007 4:00 PM

A friend of my sister-in-law made an "anti-cancer soup" for my father a few years back when he was living with cancer... only I THINK she had added ground beef to it?

Any improvised recipes?

Kathryn - May 26, 2008 4:46 PM

The first time I made the soup it was too sweet. I blamed the carrots. This time, I reduced the carrots to three to four pounds and substituted organic vegetable broth for the balance of the carrots. The soup was not too sweet. It was delicious.

Lorri - December 9, 2009 6:08 AM

Why would you add TVP? It seems to me that this would feed some cancers.


Kimberlie - May 1, 2010 1:43 PM

what if you don't have a juice extractor? I have a vitamix but have no intention of buying a juicer. Can I just cook the veggies in the soup? I can buy some carrot juice but celery?

Casey - November 7, 2010 8:30 PM

Hi, I don't understand what "lowest flame possible" means. I've been trying to make the soup and with the sheer volume of what's going into the pot I've had to increase the liquid and turn up the heat to get some cooking action going. I may be in the dark here but is boiling the vegetables not recommended? I just can't seem to get very far without turning up the heat. Your feedback would be greatly appreciated! Thanks.

Colleen - December 1, 2010 1:53 PM

Hello, you should always start a soup on high until it boils or at a strong simmer before turning it down to the lowest flame. And yes it is bad to continuosly boil veggies, high temperature will kill all the nutrients.

Liz - March 25, 2011 12:17 PM

I made this soup yesterday and we thought it was excellent! Yes, it is a bit sweet but so fresh and natural. Just a new taste to get used to. My husband thought it was as good as he had ever tasted, and he is not particularly into health food. I had to cook it longer than recommended because the beans were too hard, even though I pre-soaked them over night. Should have boiled them first for a while before adding the other ingredients. Did not used textured veg protein.

Harold Benton - August 14, 2011 7:53 PM

What does Dr Furman's "GOOMES" conote. I know that the G means grees, the O means onions, and the S means seeds but can't remember the others.

Thank you.

polly - August 28, 2011 6:16 PM

Harold, it is GOMBS and it Greens, Onions, Mushrooms, beans and berries, and Seeds

Cynthia Gallimore - December 11, 2011 3:39 AM

When adding the zucchini do we leave the skin on, buy adding the whole zucchini is that supposed to increase the nutrients in the soup? Do we include the stem on the end, or cut off the ends?

Do we puree the entire batch of soup including the beans in the vitamix?

Monica Mullett - January 2, 2012 4:52 PM

I understand that Soy products can cause breast cancer & is not healthy. What would Dr Fuhrman recommend instead? Other than that, the recipes look delicious. I cannot wait to start using them.

Deana Ferreri, Ph.D. - January 3, 2012 10:30 AM

Note that the textured vegetable protein has been removed from the recipe, based on research that links isolated protein to cancers.

Monica - it is incorrect to say that soy products cause or increase the risk of cancer. It is concentrated protein, as in animal products and highly processed soy products, that is linked to cancer risk. Minimally processed soy foods such as edamame, tempeh, soy milk, and tofu are healthful foods.

helen - April 2, 2012 1:26 PM

Unless the zucchini is organic do not use it because of GMO

joanna - September 15, 2012 12:05 AM

The anticancer soup recipe I have seen here says to put the onions in whole - not to cut them. I just listened to Dr. Fuhrman on PBS and he talked about the importance of cutting onions up before cooking to release the anticancer benfits - so I'm confused by the soup instructions. Can you please clarify. Why don't you cut the onions before cooking in this soup if cutting the oinions before cooking is an important part of getting the best immune and anti cancer benefits>

Deana Ferreri, Ph.D. - September 17, 2012 1:10 PM


Please note that the recipe has been updated since 2006. I have posted the updated recipe on this page, under the original post.

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