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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.
Needs lots of seasoning.
Hi Mary! This one is great for picking your own way of seasoning!
This was one of my favorites. So healthy!!!!! I added a little chunky potatoes to it! YUM!
I bet it turned out great with the chunky potatoes!
My mother made this soup in the 70s and lived on it for awhile when she had a cancer scare…turned out she didn’t have cancer! Maybe the soup helped! This soup was wonderful and my husband enjoyed it too! It turned out chunky using my immersion blender. Would have been thoroughly pureed in the Vitamix. Didn’t add a thing to it…it was perfect as is!
Love to hear that you loved this one, Kyra!
I just finished making this soup and had a small bowl. It was really good. I added garlic, turmeric, and black pepper before blending. I plan on using this as a snack the next few days.
That sounds like the perfect way to flavor this one, Carol!
I made this for the challenge and really wasn’t sure..but it is very nice..I would like to hear how others have added a little spice to this..delicious on its own
Hi Lydia! So glad you enjoyed this one. We have had people make it more Tex/Mex, add more pepper to make it spicy etc. The way you can change this one up is endless!
I was a bit wary of making this soup and halved the recipe just in case I didn’t like it. I thought it would be very bland and flavorless and I was very surprised that it actually has a nice gentle flavor that is very delicious. I’m healing my digestive system so this is a perfect way to enjoy a nice bowl of soup while staying within my dietary limits. I will definitely be making this one again.
I almost forgot to mention, I substituted olive oil for the coconut oil. This may have added a bit more flavor
Love to hear that, Lynn! This one is definitely super mild on the flavor, yet a great way to get some much needed veggies.
This is good and is a great cleanse soup as is but it seemed to be missing something to me. I think this is a great base soup to add to. I am going to make this again and add some tex/mex flavors next time.
Let me know how it turns out when you add some Tex/Mex flavors, Ronda!
Another winner! I used cashews instead of coconut oil and added some basil for more flavour.
Sounds delish, Manuela! Great idea!
Another winner! This veggie soup is delicious. I can’t wait to try to the other soups in this challenge
So glad you liked this one, Terri!
Wow! I really liked this. I wasnโt to sure and I made it as suggested. I halved the recipe in fact because I wasnโt sure. I found itโฆsatisfying. Maybe it was the coconut oil or maybe just the simple synergy but I wouldnโt change a thing.
Love to hear this, Gwenda!
This soup was bland. It is missing something.
Probably won’t make it again.
I found it a bit bland, even with salt and pepper. It needs more herbs and spices and some citrus, like lemons.
Hi Willow! Awesome idea on adding some citrus to add some flavor to this one!
I will admit I only made a 1/2 batch thinking I wouldnโt like it. It was surprisingly comforting. I would add ginger next time.
So glad you were surprised by this one, Tammy! Ginger would be fantastic in this one!
THIS SOUP WAS VERY REFRESHING ON A HOT DAY DOWN HERE IN TEXAS. VERY LIGHT ! LOVED IT…WE ADDED A LITTLE CAYENNE TO IT LATER.
Cayenne is a great idea to add to this one to spice it up, Doris!
I was very excited to try this but not a big fan :-(. Like others said itโs very bland and even after adding different seasonings it was lacking body. Maybe it is my cooking skills. Would have appreciated more specific suggestions for flavoring. Had some of it a little bit later with some Cale croutons. That helped. Probably wonโt make it again if I donโt have to.
Replied to my comment to add rating since I forgotโฆ
Thanks for the feedback, Daria! This one is def a good one to add your own personal preference of seasonings to!
Soup was smooth and creamy. I am not a vegan, so I did not quite understand the part about unflavored collagen. Isn’t all collagen meat based? Also, If I make this soup again, I would add salt and pepper to taste before I serve. My husband added red pepper flakes to his soup to amp the flavor.
I cooked my veggies for less than half the time listed – they would be extremely over cooked for me using the times in the recipe. The result was nice and I love how the Textra change went out of the coconut oil. Taste was a little bland for me until I added basil and ginger. Still missing something but very nice.
Love the addition of basil and ginger, this one is super easy to customize to your own tastes!