Bieler’s Broth Recipe || Green Vegetable Broth
This simple Bieler’s broth recipe is a delicious and minimal way to enjoy fresh spring vegetables. Blended into a smooth, sippable soup, it’s light, earthy, and full of vibrant garden flavor.
If you enjoy vegetable-forward recipes, you might also like my Garden Fresh Pico De Gallo and One Pot Vegetable Side Dish.
What Is Bieler’s Broth?
Bieler’s Broth is an old-fashioned, garden-inspired recipe that features early spring vegetables in a warm, blended soup. Named after Dr. Henry G. Bieler, who popularized it in the mid-20th century, this broth has become a favorite among those looking for a simple, plant-based addition to their routine.
While the original intentions behind this soup were more focused on dietary wellness, it stands just as well today as a fresh and enjoyable vegetable dish, perfect for cool days and seasonal resets.
If you’re interested in other light, nourishing soups, you might also enjoy my Potassium Mineral Soup Broth Recipe.
Why This Recipe Works
- Uses only 5 ingredients, plus water, making it approachable and budget-friendly.
- Easy to prepare in one pot with very little prep.
- Smooth and drinkable, ideal for sipping or serving in a mug.
- Naturally plant-based, dairy-free, and gluten-free.
- Customizable flavor profile with optional herbs and spices.
Ingredients needed to make Bieler’s Broth
To make this green vegetable broth, you’ll need just a few common vegetables.
- Celery: Since this recipe doesn’t use any added seasoning, the celery plays an essential role. It brings a subtle, natural saltiness that helps round out the flavor of the broth.
- Dill (optional): Dill isn’t part of the traditional Bieler’s broth recipe, but I like to include it for the extra depth it adds. It’s fresh, herbal notes work especially well with the vibrant greens in this dish.
See recipe card below for full information on ingredients and quantities.
Variations or Substitutions
- Use homemade chicken broth or vegetable broth instead of water.
- Use homemade beef broth instead of water for a richer depth — my Beef Broth from Scratch is a perfect choice here, simmered low and slow for maximum flavor.
- Add a clove or two of fresh garlic for a stronger flavor.
- Stir in a handful of spinach or dandelion greens.
- Spice it up with black pepper or cayenne.
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How To Make Bieler’s Broth
Step 1: Chop the zucchini, string beans, and celery into small pieces. No need to chop the herbs. They will easily incorporate into the pureed blend of the soup. Leave the stems intact. They are a good source of nutrients.
Step 2: Place chopped vegetables and fresh herbs in a cast iron Dutch oven or a heavy-bottomed stock pot. Add just enough water to barely cover vegetables. Bring to a boil, and then reduce the heat to a simmer. Cover and cook until vegetables are soft and tender.
Step 3: Use an immersion blender to blend the vegetables into a smooth broth. A food processor, or a high-powered blender, will work here as well.
Step 4: Serve as a light stand alone soup or as a base for other vegetable dishes.
Recipe FAQs
Yes, this broth stores well in the refrigerator for up to 4 days and freezes well for up to 3 months.
No, it’s typically blended and enjoyed as a pureed broth.
Fresh vegetables are ideal, but frozen green beans or zucchini can be used in a pinch.
It works both ways. Sip it on its own or serve alongside a larger dish.
Serving This Recipe
Bieler’s Broth is perfect on its own as a warm mug of soup, but you can also use it as a base for other recipes. Add cooked grains, roasted vegetables, or legumes to transform it into a more substantial meal. It also pairs nicely with hearty sourdough or a fresh green salad.
Expert Tips
- Customize Your Vegetables: Feel free to experiment with different green vegetables like leeks or fennel for added flavor. The key is using light, nutrient packed ingredients.
- Storage Tip: Bieler’s Broth can be stored in the refrigerator for up to 5 days. You can also freeze portions for future use if needed.
- Adjust Consistency: If you prefer a thicker broth add more zucchini or reduce the amount of water.
Bieler’s Broth Recipe
Ingredients
- 3 medium zucchini chopped
- 1 lb string beans chopped
- 3 large stalks celery chopped
- 1/2 cup fresh parsley
- 1/4 cup fresh dill
- 4 cups water
Instructions
- Chop the vegetables: Chop the zucchini, string beans, and celery into small pieces.
- No need to cut the herbs: The herbs will easily incorporate into the pureed blend of the soup. Simply add the parsley and dill to the pot as they are. Leave the stems intact. They are a good source of nutrients.
- Place in a dutch oven: Place all of your chopped vegetables and fresh herbs into a cast iron dutch oven or a heavy-bottomed stock pot.
- Pour in the water: Add the water to the pot.
- Simmer till vegetables are soft: Bring the water to a boil, and then reduce the heat to a simmer. Let the vegetables cook for about 30 minutes, or until soft.
- Blend with an immersion blender: Once the vegetables are cooked, use an immersion blender to blend the broth until smooth. A food processor, or a high-powered blender, will work here as well.
- Serve: Enjoy hot, or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Customize Your Vegetables: Feel free to experiment with different green vegetables like leeks or fennel for added flavor. The key is using light, nutrient packed ingredients.
- Storage Tip: Bieler’s Broth can be stored in the refrigerator for up to 5 days. You can also freeze portions for future use if needed.
- Adjust Consistency: If you prefer a thicker broth add more zucchini or reduce the amount of water.
This simple, vegetable-based Bieler’s Broth is one of those recipes that feels deeply nourishing in its simplicity. Whether you’re enjoying it as a light, comforting meal or just looking for a warm way to add more greens to your day, it’s a lovely, easy option. If you make a batch, I’d truly love to hear what you think — did you enjoy the flavor as-is, or put your own spin on it? Leave a comment and let me know. And as always, feel free to ask any questions as you go — I’m happy to help!