Wound Healing Soup

Wound Healing Soup

Wound Healing Soup

Chop the vegetables into small 1/4 to 3/8-inch pieces for quick cooking. The best liquid to use is homemade chicken soup for its extra health benefits but even using plain water, the healing properties are all still there. The amount of salt depends on the liquid used so check for salt at the end. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Makes: 4 servings

Wound Healing Soup


  • 5 cups chicken broth, vegetable broth, or water
  • 1 cup diced carrot
  • 1 cup diced red pepper
  • 1 cup diced potato
  • 1 cup diced sweet potato
  • 1 cup chopped broccoli
  • 1/2 teaspoon salt + pepper to taste

  • 1 cup baby spinach, very firmly packed (1 ounce)
  • 1 cup canned lima beans, drained (8 1/2 ounce can)


  1. Place all ingredients except spinach and lima beans in a soup pot.
  2. Bring to a boil. Cover and reduce heat. Cook for 10 minutes.
  3. Remove from heat and add spinach and lima beans. Taste for salt.
  4. If eating is difficult, the soup can be pureed to drink, or pureed and thinned to use a straw.

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

30 Comments on "Wound Healing Soup"

  1. Lisa

    I had a bad fall last week, cleaning up flood water. I tripped over a cord landing on my knees with my right knee the worst, swelled up the size of 2 soft balls pain so bad!!! Paramedics had to be called as I couldn’t bend my knee, seriously no more skin to stretch! Anyways after almost a week in the hospital and couple days at home, I got myself up to make this tasty, healing soup. Thankfully, my husband picked up the ingredients. Started off with a chicken at 6am in the slow cooker, took all the meat off, put the bones and skin back in with a bunch of veges and water to make broth. Now my soup is simmering on the stove top and I’m sitting here icing my knees waiting patiently for my yummy bowl of soup. I think I might add some of the chicken to my bowl. I’ve made this soup several times over the years. Thanks for the recipe and the wonderful cookbook that I still use. Sorry so long!! PS I miss your Facebook posts. I hope all is well. Lisa in Vegas

    • Jenny Can Cook

      I’m sorry about your knee but glad it was not a worse injury. I hope my soup helps.

  2. Brenda

    I substitute chickpeas for the white potatoes. I love the texture. Canned work good, I keep a bag of fresh cooked in the freezer and put a heaping cup ( or more) in with all the vegetables.

  3. Brenda

    I just made this soup. It is so easy and very rich in flavor. It is one I will make again and again. Thanks Jenny! You are so much fun to watch!

  4. Donna M Nugent

    This soup looks amazing and I can’t wait to try it with your Easy White Bread recipe. It’s gonna be a yummy winter now that I found your recipes. Thanks

  5. Jacquie

    I will use white or red potatoes instead of sweet potato

  6. Bunny

    This is a really healthy soup. However, if you’re healing from a broken bone, you might want to limit your intake of spinach and Swiss chard. Spinach and Swiss chard contain oxalates, which can inhibit the amount of calcium your body absorbs (and calcium plays an important role in the bone healing process). While the body does make oxalates on it’s own, ingesting oxalates from food sources can raise the amount another 20-40%,

    • Brenda

      Is this true of all greens? I love all greens and they are a substantial part of my diet. I’m concerned about bone health.

  7. June Richardson

    Jenny I just found you on u tube, and am I ever glad I did. Your recipes are TOPS!!!!! Cant wait to try ’em all. Thanks so much juniebeth from nova scoia canada…..

  8. Ellen

    Why do you cook the veggies for such a short time? Don’t they need to get soft?

  9. Sue

    Hi Jenny, I’m making this as I’m typing this message., when putting in the spinach & beans,are we just to heat it together for a few minutes? My fav recipes so far are the rib rub sauce, granola bars all very yummmmmmyyyy. Thank You for share, You are an amazing lady .

    • Jenny

      Yes, you are just to let the beans heat up and the spinach will wilt on its own. I do not cook it any longer once they are both added.

      • Sue

        This soup is sooo good I couldn’t get enough of it. Will make this again & freeze it for the winter. Today I am going to make the protect against cancer soup. This will definetly help me even though I’m 4 years clean. Thank You Jenny for your Knowledge & share these most amazing & healthy recipes.

  10. Terry

    I have cancer and after my chemo find that soup is the only food I can eat
    will make this soup but may add zucchini or parsnip as an extra veggie.
    Thanks Jenny for sharing the recipe.

    • Jenny

      I recommend adding cruciferous vegetables as they are believed to protect against cancer. Some are cabbage, broccoli (use more), Brussels sprouts, kale, turnips. cauliflower, bok choy, and rapini.

  11. Kathleen K

    Surprisingly easy and delicious. Will become a regular veggie fix!

  12. Donna

    I had everything needed for this delicious soup plus extra spinach. Spinach was on sale last week and only so much can be eaten. Was going to freeze some just as experiment.
    Thank you Jenny
    (do you know how to make anything that isn’t good??) 🙂

    • Brian-

      HA! (I don’t think she does!) And I love the nutrition advice- makes me feel like I’ve got a little control over something even though I don’t! I love the delicious AND good for you kinda thing… Wink!

  13. Prissy

    FYI: Although Lima beans have protein, true wound healing needs a lot of protein. May consider adding your favorite to this soup. From tofu to turkey, whatever your particular preference may be. Enjoy?

    • Jenny

      Turkey would be a great choice as it is a good source of zinc.

  14. Catherine

    Hi Jenny,My husband had surgery for a hernia and today I made him your cabbage and beet borscht.I was so happy to see your new recipe for wound healing soup.Will be going out tomorrow to get all the ingredients.Thanks for posting this recipe.

  15. Dianna

    What perfect timing! My brother just had surgery and I am making him this soup tonight. Thank you Jenny!!

  16. Rhonda

    May I assume that frozen lima beans would be suitable to substitute canned lima beans?

    • Jenny

      I have only used canned beans and I like that they are very soft for anyone having difficulty eating. Please let us know if you use frozen and how it turns out (and when you added them). Thank you.

      • Kathleen K

        I used frozen, microwaved them per pkg and added to soup. At first they were hard, then softened up nicely as the pot sat. Would use again and maybe put in at start or precook in a pan.

    • Patricia G.

      The frozen lime beans should be cooked first as per directions then added to the soup and cooked as Jenny directed.
      I am looking forward to a good bowl of this health enhancing soup and I am in good health.
      Thank you again, Jenny

  17. Syl

    I believe Lima beans take a bit longer especially in contrast to spinach.Unless one likes them next to raw.
    Thanks I love soup even if I am healthy.

    • Jenny

      Canned lima beans are already cooked and very soft.

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