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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.
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The Origins of Bieler’s Blended Vegetable Soup
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 21-Day 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.
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Ingredients You’ll Need
The primary vegetables in Bieler’s blended vegetable soup typically include zucchini, green beans, and celery, but feel free to add other leafy green vegetables. 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 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 blender— 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!
Crockpot Suggestion
Add all ingredients except the coconut oil, salt, and pepper to your crockpot and stir to combine. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the vegetables are very tender. Once cooked, carefully blend the soup with the coconut oil using an immersion blender or by transferring it to a blender in batches. Taste and season with salt and pepper, then serve warm.
Ingredients Swaps
One of the best aspects of Bieler’s blended vegetable soup is its adaptability. Here are a few ideas to make it your own:
- Sauté an onion: If you’d like to enhance the flavor and depth of this soup, you can lightly sauté 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.
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 Freezer System.
More Blended Soup Recipes
Bieler’s Blended Vegetable Soup
Ingredients
- 4 zucchini chopped and ends discarded
- 4 cup green beans ends trimmed
- 2 stalks celery chopped
- 1 cup fresh parsley tough stems removed
- 4 cup water⠀
- 2 tbsp coconut oil, unrefined
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground
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.
Helpful Tools
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.
- Crockpot: Add all ingredients except coconut oil, salt, and pepper to the crockpot and stir. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until tender, then blend with coconut oil. Season with salt and pepper and serve warm.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!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.
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 wasn’t to sure and I made it as suggested. I halved the recipe in fact because I wasn’t sure. I found it…satisfying. Maybe it was the coconut oil or maybe just the simple synergy but I wouldn’t 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 wouldn’t 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 it’s 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 won’t make it again if I don’t have to.
Replied to my comment to add rating since I forgot…
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!
Oof…maybe if I needed a cleanse but just for a comforting bowl of soup, nope. I love veggies but the alkaline water is not readily available and the taste was just like eating celery soup. I tried making alkaline water with baking soda and water but that was a huge sodium load.
Def use your own touch of personal spices to this one if you try it again, Kelly!
Green smoothies but soup! Warm but refreshing.
You’re so right, Yayoi!
This soup is just straight up good, wholesome and healthy. The soup reminded me that Health is in my kitchen. I love the soup and wish I had made double portions.
Hi Janie! Love your thoughts on this one!
love,love,love this recipe,plenty of fresh in season veggies and so easy to make! I added garlic and a hot pepper, perfect for anyone to add their own touch
Hi Amanda! Yesss! Adding your own touch is key to this soup!