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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.
I wasn’t sure I would like this recipe, but I found it refreshing. I love zucchini and am always looking for new recipes to try. I made it for lunch knowing it might not keep us full.
Isn’t it such a great surprise soup? Glad you went for it and have a new healthy soup recipe to enjoy all autumn!
This soup is delicious! The seasonings definitely make this soup fantastic. I used frozen ginger cubes from Trader Joes, turmeric, pepper and salt to taste. It is filling, and wholesome. I was pleasantly surprised. I have made this several times and shared with family when they are under the weather.
Pleasantly surprised by this soup, it was light but filling.
Not my favourite but still tasty.
This one is def not for everyone, yet glad you still found it tasty!
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!