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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.
I added nutritional yeast, salt, ginger, and collagen. It’s delicious and a great way to get your greens. This made a lot, so I’ll freeze some for those cold days around the holidays when I’ve had too much rich food and need a light, healthy meal.
I can honestly say that Iโve made hundreds of recipes by Simple Green Smoothies and this one I did not like. It needed some thing not quite sure what maybe seasoning
You gotta like green beans to like this soup! Overall, a decent-tasting ‘healthy’ soup. I used bone broth (4 cups) in lieu of water to give it more nutritional value. The recipe in the 10-day soup challenge (which is the one I used) is slightly different from the one listed above – it does not have any mention of additional spices or aromatics to add, which I think are needed. I ended up adding 1 tsp. of salt and 1/4 tsp. of pepper to mine – and then topped it with a bunch of seasoned croutons. I have frozen the leftovers, but will add some ginger, garlic and/or turmeric to my next servings to enhance the flavor.
This one was not a favorite. All I could think of was baby food when I ate it. I tried putting in some crackers – it didn’t help. I tried putting in some potatoes – it still reminded me too much of baby food.
Very rich soup,next time will add less coconut oil and increase the broth to thin it out a wee bit.
This was a simple soup to make although I needed to add a lot of seasoning to bring in some flavor. I added garlic, turmeric, cumin and pepper and sprinkled kale chips on top. Pretty yummy and healthy soup that is great for lunch or dinner. My husband and I are in our 70’s now so we really appreciate some new recipes that are full of nutrition especially with flu season already ramping up.
Did not like this one at all. Very bland even with the addition of salt and pepper. Sorry.
Perfect sick day remedy!
Unfortunately, I cannot eat zucchini. Wish I could! What can I substitute?
Another mild vegetable that softened easier would work. Eggplant or squash would be a good alternative!
Hi Dawn! Great question! I would recommend either summer squash, but if you can’t have that either, then broccoli and/or cauliflower. ๐
Flavor is nice, but it did need a little bit of salt.
I was happily surprised by this soup. It was so good for my sensitive tummy. I will definitely make it again.
Where can I buy books? Live in Kelowna Bc Canada
Hi there Jean, you can buy our books at Indigo Book & Music stores in Canada, or directly on their website. Click here to view Simple Green Smoothies Cookbooks available at Indigo. Happy shopping!
Hi Jean! There might be some options for Simple Green Meals and Simple Green Smoothies on Amazon where they’re shipped from warehouses in Canada. I have also seen that they can be purchased from Indigo Books and Music online or in the store, if you’re familiar with that retailer. ๐
Great way to use all of the fresh zucchini from the garden.
Too earthy for my taste
This is a great base, but definitely needs some jazzing up, otherwise it just tastes like hot vegetable water. Add your favourite seasonings and it becomes much more enjoyable!
Hello,
I can not have green beans, what would be a good substitute?
Hi Ann – lentils, split peas, baby lima beans, snap peas, or snow peas would be good alternatives.
Hi Ann – Great question! I would recommend broccoli and/or cauliflower. ๐