Recipe: Bieler’s Broth
 

Recipe: Bieler’s Broth

I am not much on detox diets or cleanses after the holidays even though they are all the rage. I notice a lot of people overdo it even more between Thanksgiving and New Years knowing they will “cleanse” it all off starting January 1. Eh. If you just try eliminating sugar and flour for a few weeks, your health will improve drastically. You don’t need to give up real food and sip juice for a week. But that’s just my opinion.

However, I do want to share an amazing, healing and very digestible soup recipe called Bieler’s Broth. This soup is nothing new. In fact, it has been around for decades, invented by a doctor named Bieler. The soup is vegan and all vegetable-based. It is not a culinary soup in the sense that it is so delicious that you would want to serve it to your friends at your next dinner party, but more of a medicinal soup.  It tastes absolutely fine though, just a little bland.

According to Sally Fallon in her book Nourishing Traditions, Dr. Bieler felt that this combination of vegetables was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the sodium-loving adrenal glands which suffer under stress.  The broth is also supportive for liver function — recall that the liver is our detoxifying organ.  Bieler’s broth is highly recommended for those under stress or suffering from stress-related conditions. Read more here.

The Recipe

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4 meduim zucchini, ends discarded and zucchini sliced into rounds

1lb sting beans, ends trimmed

2 stalks celery, chopped

1-2 bunches parsley (flat-leaf or curly), touch stems removed (you can freeze the stems for stock making)

4 cups water

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1. Place all ingredients in a pot and bring to a boil. Skim any foam on the surface, lower the hear and simmer covered until the vegetables are tender, about 15 minutes.

2. Puree soup in the pot with a handheld belnder or in a blender in batches.

3. Eat warm.

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