Bieler's Broth Recipe
Bieler’s Broth blends soft green vegetables into a warm, savory purée that can be sipped or served alongside whole food dishes. It's easy to make, full of plant-based ingredients, and ideal for those who enjoy cooking from scratch with intention.
Servings 8 servings
Calories 34kcal
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.
- 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.
- 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.
Nutrition
Serving: 1cup | Calories: 34kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 30mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 1mg
