Earlier this year my friend, Kathleen, texted me a recipe for Bieler’s Broth. If you haven’t ever heard of it, you aren’t alone! It was new to me as well. Apparently this healing blended vegetable soup has been used for decades to detoxify the body.

It’s super simple to make, and you can flavor it with your fav spice blend for a deliciously soothing recipe.

blended vegetable soup recipe in 2 glasses with wooden spoons.

This healing, cleansing vegetable soup recipe will soon become a staple at your house like it is at mine. Upgrade it to a meal by adding collagen powder.

Table of Contents
  1. Steps for Blended Vegetable Soup
  2. Vegetable Soup Storage Options
  3. The Origins of Bieler’s Broth
  4. Blended Soup FAQs
  5. More Blended Soup Recipes
  6. Bieler’s Blended Vegetable Soup Recipe

Steps for Blended Vegetable Soup

The broth starts with garden fresh veggies – bonus points if you actually have these in your garden. 😉 It’s a great way to use garden zucchini. The combination of zucchini, green beans, celery, and parsley yield a vegetable soup recipe that is simple, cleansing, nourishing and totally plant-based. So much to love.

  1. Wash and chop all the vegetables. They can be roughly chopped, since they will be blended after cooking.
  2. Add all veggies + water to a large stock pot and bring to a boil. Once boiling, lower to a simmer and cook until all vegetables are tender, about 15 minutes.
  3. Pour the contents into a heat-proof blender and blend until smooth. Before pouring the scalding soup into your blender container, make sure your blender can handle hot liquids. An immersion blender is also a great option, or wait until the soup is lukewarm before blending.
  4. And now you have a nourishing, tasty blended vegetable soup!
ingredients for a delicious blended vegetable soup including parsley, green beans, coconut oil, zucchini and celery.

While this blended vegetable soup recipe as written can be a bit plain, it’s a great base for adding some extra goodness in there to season it up a bit.

A little garlic, salt, and pepper gives the soup a lot of flavor without taking away from its healing benefits. I prefer it very mild and simple, especially if I’m feeling a little under the weather. Fresh turmeric and/or ginger added before the blending stage can boost its anti-inflammatory properties.

chopped green vegetables in a stock pot then pureed into a soup and topped with cracked black pepper, ready to be spooned out with a metal ladle.

Vegetable Soup Storage Options

This blended vegetable soup recipe makes a LOT of soup. Yay for you! I recommend storing the left overs into pint sized mason jars (leave space for them to safely expand!) then store in the freezer. You can heat this soup up whenever you’re ready to enjoy it again.

Alternatively, freeze the left overs in soup-sized ice cube trays. Then you can use a freezer-safe storage bag to store the cubes until you’re ready for more soup. Feel free to heat these cubes up with a mix of my alkaline smoothie cubes for even more nutrients.

Bieler's broth in 2 glass jars on a cloth napkin surrounded by greenery.

The Origins of Bieler’s Broth

Dr. Henry G Bieler was a prominent physician who viewed whole food as therapeutic. He wrote the book Food is Your Best Medicine which included a recipe for Bieler’s Broth. This is a detoxifying and cleansing broth used to help cleanse the body.

This vegetable soup recipe is perfect for when you’re stressed out and craving high sugar, high carb meals. Those foods can mess with your adrenal glands and make your body more acidic that it should be.

This recipe (plus green smoothies + plant-based meals!) is how we can balance our body out. I just had it for dinner and it’s doing the body some good. The heavy dose of fresh greens is a great way to help restore your body to an alkaline state and reset the “sodium-potassium” balance to your organs and glands. You ready for some green soup?!

This makes a TON of soup, so it also ticks off the box of creating something healthy and delicious that I can freeze in smaller portions for later.

delicious blended vegetable soup in 2 glasses topped with black pepper and a wooden spoon.

Blended Soup FAQs

What does blended soup mean?

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!

Is blended vegetable soup good for you?

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.

How do I use a blender for soup?

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 luke warm temp before blending, or use an immersion blender instead.

More Blended Soup Recipes

Interested in more delicious, plant based soups that are blended together? Check out these tasty ones:

  • Vegan pumpkin soup: perfect autumn soup using roasted pumpkin
  • Creamy carrot soup: warming spices make this soup a favorite during our Seasonal Cleanse
  • Gazpacho Soup: tomato lovers will fall in love with this simple Italian soup recipe
  • Tortilla soup: this is a family favorite recipe and can easily be made with chicken if you prefer
  • Roasted red pepper soup: I didn’t realize how tasty a red pepper soup could be until I had this one

Don’t forget to rate + review this recipe once you’ve made it! I love getting your feedback.

3.76 from 197 votes

Bieler’s Blended Vegetable Soup

This healing, cleansing blended vegetable soup recipe helps to alkalize the body and bring it back into balance, especially if you've been eating too much sugar and/or processed foods. Add collagen powder for a protein boost without altering the flavor or texture.
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Author: Jen Hansard
Course: Soup
Cuisine: Plant-Based
Serves: 6 servings

Equipment

  • stock pot
  • blender

Ingredients  

  • 4 zucchini chopped and ends discarded
  • 1 lb green beans ends trimmed
  • 2 stalks celery chopped
  • 1 bunch fresh parsley tough stems removed
  • 4 cups alkaline water⠀
  • ¼ cup coconut oil

Instructions 

  • Place all ingredients (except coconut oil) in a large pot and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 15 minutes.⠀
  • Puree soup and coconut oil in a blender in batches (covered!).
  • Eat warm and season with salt and pepper, if desired.⠀

Notes

  • 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.
  • Make sure your blender container is heat resistant.
  • An immersion blender can be used during the blending step.
  • Feel free to spice this soup up with your spices of choice: garlic can help detox, fresh ginger and/or turmeric added before blending can boost the anti-inflammatory properties.

Nutrition

Calories: 130kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 31mg, Potassium: 588mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1643IU, Vitamin C: 46mg, Calcium: 67mg, Iron: 2mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

About the Author

Jen Hansard

I went from exhausted mama to running across the Grand Canyon, riding & hiking to the top of the tallest waterfall in North America with my kids. How? I fell in love with the smoothies and plant-based meals you can find on my blog.

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Rating




Comments

  1. 5 stars
    Made this Bieler’s Vegetable Soup during the Soup Challenge. I thought it was going to be bland. Added some salt, pepper and garlic, and it was very smooth and delicious! Will definitely make this again.

  2. 5 stars
    This soup had a refreshing flavor. After making some of the other soups that said they were only four servings, I decided to use slightly less zucchini and green beans. I did add garlic and fresh squeezed lemon juice. I forgot to decrease the liquid, so it was more loose than I would have liked…my own fault of course. It was actually so good that I decided to use it as a dip for some tortilla chips.

  3. 4 stars
    I loved this soup! So fresh tasting. I added 2 chopped cloves of garlic to the pot along with the celery leaves. I will make it again.

  4. 3 stars
    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.

  5. 5 stars
    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!

  6. 1 star
    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.

  7. 2 stars
    The blandest of the soups on the challenge so far, wasn’t filling, won’t make this one again.

  8. 4 stars
    This soup was surprisingly tasty even with all those green beans! I’ll make it again and cut back on the curly parsley next time.

  9. 5 stars
    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

    1. 3 stars
      Very easy to make but my least favourite so far this week but I’m glad i gave it a try.

  10. 3 stars
    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

  11. 4 stars
    Unfortunately I didn’t like this soup . I love the vegetables but not the combination