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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.
This soup did not do it for me. The flavor was predominately green beans, and I am not a fan. So I will not make this again.
This soup was surprisingly delicious. Im not put off by green soups in general but for some reason I was over everything green today. Made this soup and was happy to taste so much flavor. Iโm interested to see how I can tweak it every now and then to change it up.
This was also my 1st time hearing of Bieler’s blend soup. It tastes okay but not tremendously flavorful so I added some fresh ginger, fresh turmeric & a dash of sea salt which made it yumola ๐
Pretty bland. Need to add spices to taste better. The green beans were too strong for my liking.
It was okay, but not my favorite. Liked the fact that it packs quite a few veggies into a serving, but found it to be quite bland unless I added a lot of salt. Probably wouldโve been better if the veggies were simmered in stock instead of water.
Iโm not a fan of this I add cilantro, lemon and garlic with flavors it was pretty ok but itโs good detox for
Clean out your liver. Itโs need be spice
Something broth.
I did not like the parsley taste in this soup, it needs something more. Now I see with this recipe the suggestions. This recipe is different from the original..
This one was hard for us. The green flavors were too raw for us. We love some sautรฉed onions and garlic as a base! But…it was good to try.
I was pleasantly surprised. This soup was good and I didnโt think I would like it
This was the one I was least looking forward to, to be honest, but Iโm glad I made it. I added salt and fresh lemon juice to give it some pizzaz.
I had no idea what to think of this soup looking at the recipe. I occasionally eat fresh green beans and have never found a way to use zucchini except for in bread. I also seldom use parsley. That all changed with this soup. I like hot, spicy, and full of flavor which this is not but it is excellent. I was pleasantly surprised and love the benefits!
The Bieler Blended Vegetable Soup is very filling and tasty. My family likes it even though everyone was hesitant. The soup is easy to make and a good way to use green beans which are not a favorite in my family. Excellent soup and worthy to be a family staple.
I didn’t love the flavor of this soup but love the benefits. It tasted ok and I was able to throw it in a tumbler with a straw giving me a good nutrition boost on the move. Going to freeze the rest to pull out when I feel the need to cleanse.
This soup was different then what I was expecting. I thought it would be more watery, it was not. It was thick enough that it had a good body to it. I looked it up to see who Bieler was.
Originally made in the 40s and 50s when Bieber was influential in Holloywoid. Itโs for easy digestion, detoxing and fasting for 2-5 days. Green soup is good for restoring alkaline balance , sodium-potassium balance to your bodyโs organs and glands.
I would lessen the amount of parsley personally for myself I like it a little bit less in flavor. I found various recipes online as well where you can add cumin, garlic, spinach, ghee, lemon, garam masala, coriander, etc.
I think I would love to try this again with some of the other flavors added in. Itโs a good base and a simple soup to sip on.
I would like to try it with spinach, garlic and lemon. I was so surprised my 3 year old wanted to try it. She paired it with a spinach salad with strawberry vinaigrette. It was a very nice healthy veggie time with her. Get those veggies in!!
As much as I love plant based recipes I really didn’t think this soup sounded good, especially made with just water and not broth.
I made it per recipe. Rather plain and wished I had put in fresh garlic and ginger with the vegetables. However, I added pepper, salt, some garlic and ginger paste to my bowl. Second bowl I added pepper, salt and dill weed. Both were excellent.
My conclusion is that this is a blank palette soup that has lots of potential. Easy to make, not a lot of ingredients and definitely healthy. A keeper.
This soup is delightful. I am so surprised as this is not a recipe I would have tried on my own. Iโm glad itโs part of the challenge. I added garlic and some ginger before blending and then topped with salt and pepper as recommended. I was worried it seemed like a lot of parsley but I found it did not overpower the soup at all. Itโs very nicely balanced.
Yum! I Added salt, pepper & garlic
I like spicy hot, so I added some hot sauce
I have to admit I was skeptical of this soup. There are no seasonings in the ingredient list, so I expected it to be flat and bland. And because of that, I added a hearty sprinkle of a Himalayan salt and garlic seasoning blend when I boiled the veggies. It ended up being much more delicious than I expected–and probably still would have been good without the seasoning. I even forgot to add the coconut oil, but didn’t miss it.