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When it comes to healthy eating, few recipes can rival the simplicity and nutritional benefits of Bieler’s Blended Vegetable Soup. This vibrant and easy-to-make soup recipe, created by Dr. Henry Bieler in the 1950s, is a fantastic way to enjoy a ton of vegetables while giving your body the nourishment it craves.
The Origins of Bieler’s Broth
Dr. Henry Bieler was a physician and author of Food is Your Best Medicine who advocated for holistic healing through diet. His blended vegetable soup became popular as a gentle detox method and a staple in many health-conscious households. I’ve even included Bieler’s Broth in my Plant-Based Cleanse.
The beauty of this soup lies in its versatility; you can customize it with whatever vegetables you have on hand and season it with your favorite spices, making it an ideal recipe for seasonal eating or using up leftovers.
Blended Vegetable Soup Ingredients
The primary vegetables in Bieler’s blended vegetable soup typically include zucchini, green beans, and celery, but feel free to add other greens like spinach or kale. Bonus points if you have these in your garden! The base of this soup is not only delicious but also packed with essential vitamins and minerals.
- Zucchini: Low in calories but high in antioxidants, zucchini aids digestion and supports heart health.
- Green Beans: Rich in fiber, they help regulate blood sugar levels and are a great source of vitamins A, C, and K.
- Celery: Known for its hydrating properties, celery is rich in electrolytes and has anti-inflammatory benefits. You can use entire celery stalks in this recipe, just wash well.
- Parsley: Parsley is rich in vitamin K, which important because it helps blood to clot in addition to contributing to bone health. It’s also rich in vitamin A and vitamin C (which may help reduce the risk of diabetes, stroke, heart disease and cancer.)
- Coconut oil: The original recipe suggests using olive oil, yet I love the subtle taste the coconut oil brings to this soup. Yet feel free to use avocado or olive oil if you prefer.
- Salt and pepper: These are used to flavor the soup. I recommend Colima Sea Salt, which is an unrefined, coarse, crunchy, moist sea salt.
- Feel free to add additional seasonings, herbs and spices that you typically like in your soups. Garlic powder, nutritional yeast and cumin would all be tasty.
Together, these blended soup ingredients create a nutrient-dense meal that is both satisfying and healing.
How to Make Bieler’s Blended Vegetable Soup
- Wash and chop all the vegetables. They can be roughly chopped, since they will be blended after cooking.
- Add all veggies and water to a large pot and bring to a boil. Once boiling, lower to a simmer and cook until all vegetables are tender, about 15 minutes.
- Carefully puree soup with coconut oil with an immersion blender until the texture is smoothie and creamy. If you don’t have an immersion blender, you can use a standard blenderโ just be careful when pouring the hot soup into blender (and cover with a towel when blending).
- Pour into a bowl, mug or mason jar and sip a nourishing, tasty blended vegetable soup!
Soup Storage Tip
Bieler’s soup can be stored in an airtight container in the fridge for up to five days. It also freezes well, making it a great option for meal prep. Just be sure to cool the soup completely before transferring it to freezer-safe containers or use Souper Cubes.
Soup Customization Ideas
One of the best aspects of Bieler’s blended vegetable soup is its adaptability. Here are a few ideas to make it your own:
- Sautรฉ an Onion: If youโd like to enhance the flavor and depth of this soup, you can lightly sautรฉ an onion in coconut oil over medium heat until it becomes translucent and add to soup.
- Protein Boost: For a heartier meal, incorporate protein sources like chickpeas, lentils, or even mix in unflavored collagen.
- Spice It Up: Add spices such as cumin, garlic powder or coriander for a touch of warmth, or a pinch of red pepper flakes for some heat.
- Herbs and Greens: Experiment with different herbs and vegetables, like basil, broccoli and cauliflower. You can even throw in a handful of spinach or kale during the last few minutes of cooking for added nutrition.
Common Questions
It’s literally soup that’s been blended. You can puree soup or blend so there are still some chunks left, completely your preference. If you want to take your soup to-go, blend it then pour into a thermos. Super delicious fast food!
Absolutely! Homemade soup is full of veggies + made completely of ingredients you know and can pronounce. Canned soups often contain additives, extra sodium, and chemicals, so make sure you read the ingredients on any store bought soup. My blended vegetable soup is simple, quick, and incredibly delicious + full of healing veggies.
Once you’ve thoroughly cooked your soup ingredients, you can blend them together for easy consumption. Yet not all blenders are made for blending hot ingredients. Make sure you blender is safe for hot ingredients before pouring your piping hot soup mix into it. If your blender can’t handle hot ingredients, let your soup mixture cool to lukewarm temp before blending, or use an immersion blender instead.
More Blended Vegetable Soup Recipes
Try these other delicious, plant-based soup recipes that are blended together:
- Vegan Pumpkin Soup: perfect autumn soup using roasted pumpkin.
- Creamy Carrot Soup: warming spices make this soup a favorite from our Plant-Based Cleanse.
- Gazpacho Soup: tomato lovers will fall in love with this simple Italian soup recipe.
- Roasted Red Pepper Soup: I didn’t realize how tasty a red pepper soup could be until I had this one.
Bieler’s Blended Vegetable Soup
Ingredients
- 4 zucchini chopped and ends discarded
- 4 cups green beans ends trimmed
- 2 stalks celery chopped
- 1 cup fresh parsley tough stems removed
- 4 cups waterโ
- 2 tbsp coconut oil
- ยผ tsp sea salt
- ยผ tsp black pepper
Instructions
- Place all ingredients (except coconut oil, salt and pepper) in a large pot and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 15 minutes.
- Carefully puree soup with coconut oil in a blender or with an immersion blender.
- Eat warm and season with salt and pepper.
Equipment
Notes
- If using a standard blender, use caution and make sure to vent the blender lid and cover with a towel and start blending on low speed to prevent the hot soup from splattering.
- Try adding garlic or turmeric to add more flavors and health benefits.
This one was good and also very easy to make. I did add 1 tsp of Better than bouillon for a little more flavor though and cooked in in the instant pot for 10 minutes being blending.
Surprisingly good with little to no added seasoning! Such an interesting and delicious flavor and, from what I’ve read, a recipe that’s stood the test of time (over 100 years?!). Thanks for the inspiration!
It was refreshing, just not filling.
Did not like this soup, which surprised me, since I like the ingredients. Would have much rather eaten the green beans steamed, since they are so yummy! Too much parsley, I think.I will not be doing this one again.
The blandest of the soups on the challenge so far, wasnโt filling, wonโt make this one again.
This was not my favorite, but not bad. Added garlic salt for a bit more punch!
This soup was surprisingly tasty even with all those green beans! Iโll make it again and cut back on the curly parsley next time.
I actually did this recipe as a cold version, raw vegan style.
Added: Kale, yellow squash and a sweet dressing of balsamic vinegar of Modena, white wine vinegar and flax seed oil.
Blended: half of the veggies and poured it over the rest.
Served: in a bowl and voila!
I found that I like the green beans raw :-).
*NOTE, I “blanched all the veggies” (placed in a bowl of boiled water for 1min), then drained before blending and combining the dressing and other veggies.
Makes a great salad, too!
Taste good cold or slightly warmed. Yum!
Thanks,
Lin
What a surprise! Both my husband and i liked this one. Very tasty.
Was surprised by this soup!
Very easy to make but my least favourite so far this week but I’m glad i gave it a try.
Quick and easy to make with just a few ingredients. I opted to not take it for a spin in the vitamix and ate this soup rather than drank it. Flavor was ok. Will make this soup every once in a while
Unfortunately I didn’t like this soup . I love the vegetables but not the combination
Saw recipe detail after I made it (healing, cleansing recipe that helps to alkalize the body and bring it back into balance). After making, this makes total sense. I wasnโt sure about this one when it came off the stove – looked water and dull color, BUTโฆwhen blending in my Vitamix, it transformed into a pretty bright green color. Added sea salt and cracked pepper on top and served with a tasty bread. Was tasty, but wouldnโt likely make again unless needed to use up zucchini and fresh green beans. It is easy, quick and โlightโ tasting.
I am late in posting this but I have to say how surprised I am. Very nice flavor! I will definitely be using this recipe again.
I loved this even more than I expected to! I did use the suggested spices, garlic and ginger and used veg broth though instead of water. Next time I’ll use collagen powder for protein since I was out of stock. Fresh, fabulous and five stars!!!
Whoops. Posting again since I forgot the rating. This is fresh and bright. Could use a little more spice. I wanted to pair it with something heartier or crunchy. Next time Iโll add in ginger and turmeric and maybe top with pumpkin seeds.