Bieler Broth & Dr. Connelly’s Vegetable Soup

by Cat, Aug 2008

See also: Tonics menu

Includes: 1. Bieler Broth; 2. Dr. Connely’s Vegetable Soup

While wheatgrass/barley grass juice is perhaps the best known vegetable tonic, Bieler’s Broth, developed by Henry Bieler, MD runs a close second. I use this, strained to remove the cooked vegetables, as my broth during a juice fast.  It is very high vitamin and mineral content.

These recipes are from Nourishing Traditions, by Sally Fallon with Mary G. Enig. 

Bieler Broth

This recipe makes 2 quarts.  You can drink just the broth, or eat this as a soup.  Another alternative is to blend the broth and veggies with a handheld (immersion) blender for a thick soup.

Dr Bieler believed this particular combination of veggies was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the sodium-loving adrenal glands.  Excellent for those with back pain and ligament problems.

See second recipe for hints on how to make a more epicurean version.

  • 4 medium summer squash
  • 1 pound string beans
  • 2 stalks celery, with leaves
  • 2 bunches parsley
  • optional fresh herbs such as thyme or tarragon
  • 1 quart filtered water
  • liquid whey ‘garnish’ (optional; about 1 Tbsp per cup serving)
  • 3-quart saucepan or stock pot
  1. Method: Wash squash, cut of ends, slice and quarter.  Trim ends from beans.
  2. Chop celery.  Remove stems from parsley.  Tie herbs together with string.
  3. Place water, veggies and herbs in a 3-quart saucepan.  Bring to a boil, skim, lower heat.  Simmer, covered, about 30 minutes.
  4. Remove herbs.  Stir whey into each serving.

Optional veggies for a fast: onion (quartered), carrot (sliced), cabbage (sliced or chopped), and 2 sticks of dried kombu (seaweed) for the minerals and iodine. Potato peels are another option, for the minerals. Remove kombu and peels before blending with veggies, or strain off all veggies.

Epicurean Version:  Dr. Connelly’s Vegetable Soup

Make as above, with the following changes:

  • Use only 2 -3 medium summer squash
  • Use chicken stock instead of filtered water
  • Add 4 Tbsp Organic tomato paste
  • Add ½ tsp paprika
  • Prepare as above, but simmer only about 10 minutes, then stir in:
  • 2 Tbsp chopped fresh parsley.
  • Season to taste with sea salt or fish sauce, and freshly grated black pepper

About Cat

See my 'About' page
This entry was posted in Herbs, Leafy Veggie, Legumes, Onion family, Simmered, Spices, Stock, broth, Vine veggies and tagged , , , , , , , , . Bookmark the permalink.