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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.
So I did not think this one was gonna taste that good, but the coconut oil and.salt and pepper made the green vegetables taste very good. Had it with a grilled cheese sandwich. Husband liked it. Will probably make it again.
A little bland for me.
After reading the reviews, I was nervous I wouldnโt be a fan of the recipe as written. So I made halved it and made the original and a doctored version. Both were delicious!
I added salt, pepper, and lemon to the original version and really enjoyed how light and bright it tasted.
The doctored version: I used the coconut oil to sautรฉ a small onion, a few cloves of garlic, the celery, and some ginger. Then I added the zucchini, green beans, and parsley. I used 2 cups of broth instead of water. After blending, I seasoned with salt, pepper, and lemon. It was really good.
Better than I thot it would be! Had to add a lot of salt. If you think of it as a cleanser, rather than a tasty to die for soup, it’s great. My friend and I both got a little buzz from it like we do when we drink a wheat grass shot.??? So, you figure it’s doing something good inside you!
Oh my gosh, how fun. I’ll take a veggie-buzz any day!
It’s alright but not one that I would make again.
I love making Bieler’s Broth! The broth is satisfying and gives my gut a rest, which is important as I deal with many issues. The recipe is simple and so easy to make in the blender.
Yummy, love this green soup! So light and bright, and quick to make. I used my Vitamix Immersion Blender for this one. @simplegreensmoothies
10 day soup challenge
The green vegetable soup tasted a lot better than I expected it would. I love all of the ingredients individually but, I was skeptical about putting them all together. Itโs not my favorite so, far. I will make it again though just not all the time like the potato soup from the first day. The salt and pepper are definitely a must for me! It brought out more flavor.
The soup was a little too thick for me so I’ll add more water when reheating. And I’ll use the Vitamix instead of hand blender because it was oddly chunky. Zucchini vary greatly in size and generally I find the larger ones are more bitter. It was a little hard to gauge exactly how much zucchini would work. Definitely needed the salt & pepper. It was ok.
Quick,easy,healthy and bland. Not really for me.
We were expecting this soup to taste more greenโฆthankfully it didnโt! Overall it tasted pretty good, just not our cup of soup ๐
The best thing about this soup was that it was easy to make. Taste was OK, and would be good as a detox soup, but not a lot of flavor. If I made it again, I would add garlic at minimum.
Wasn’t sure I was going to like this one but it actually wasn’t too bad. Not a favorite of mine but worth the try. I added some garlic powder, sea salt, and pepper to it during the puree process to add some flavor.
I think the receipt needed some spices. I thought it was bland.
The soup was quite flavorful for the amount of greens in the soup. I probably put in too much parsley and coconut oil, as the taste of those stands out a bit. Overall, quite good!
I was a little worried that Bieler’s Blended Vegetable Soup might be a little bland so I sautรฉed a little minced garlic to have on hand just in case. Well, the soup was a big surprise! It was excellent. I did add the garlic and a splash of Louisiana Hot Sauce. A little salt and cracked pepper on top and wow!. I went back for seconds. I had to go out today and buy more containers for freezing my leftover soup. I’m thrilled that I’ll have lots of healthy soups to warm me up as the weather turns colder. Thanks!!!!
I didnโt have very great expectations for this recipe – few ingredients for flavor-so I was skeptical, but after I cooked and blended, added a little salt and pepper. It was surprisingly tasty.