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Immuno-Soup Recipe


  • Serving Size: 8
  • Prep Time: 45 minutes


  • 1 cup beans (red kidney, pinto, etc.) soaked overnight or canned
  • 3 carrots, sliced thin
  • 1 rutabaga, chopped
  • 1 beet, sliced
  • 1 turnip, chopped
  • 1 potato, diced
  • 2 cloves crushed garlic
  • 1 head celery, chopped
  • ½ bell pepper chopped
  • 1 bunch parsley, chopped
  • ½ teaspoon oregano
  • ½ pound sliced green beans
  • ½ teaspoon marjoram
  • 2 whole zucchini, sliced thin
  • ½ teaspoon rosemary
  • 1 bunch scallions, sliced
  • ½ teaspoon sage
  • 1 pound spinach, chopped
  • 1 teaspoon thyme
  • ½ head cauliflower, broken in pieces


  1. Soak beans overnight and discard water.
  2. Wash and prepare the vegetables.
  3. Place the root vegetables (carrots, potatoes, turnip, parsnip, or rutabaga) into a large pot with the beans
  4. Half fill the pot with water and bring to a boil.
  5. Cover and simmer for 10 minutes
  6. Add all of the other ingredients and season to taste
  7. Return to a boil and cook uncovered for 1-2 minutes more
  8. Cover and simmer for another 30 minutes.
  9. Adjust seasoning and serve hot or cold

Serving Suggestions

This soup improved with age. Split into 1-2 cup-sized servings and freeze for a quick and healthy meal. You can add grated cheese to the surface of a bowl and melt in under a hot grill. For variety include brown rice, barley, noodles, or corn. Tamari, soy sauce or Bragg’s liquid aminos also add flavor. Serve with hot crusty bread


This soup is an excellent source of Vitamin C, A, B6, B1, B2, Folate, Calcium, and Iron. It is also a good source of Niacin and Zinc

Nutrition Facts (Per Serving)

  • Calories: 179
  • Protein: 12g
  • Carbohydrates: 35g
  • Fat: 1g
  • Cholesterol: 0mg
  • Dietary Fiber: 13g
  • % Calories from fat: 5%

Recipe from “The Cancer Nutrition Center Handbook. An Essential Guide for Cancer Patients and their Families” by Carolyn Katzin, MS, CNS, MNT

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