Invented by a doctor named Henry Beiler, this broth is a medicinal soup to help promote healing and detoxification. Dr. Bieler claimed that this soup would help restore the correct acid/alkaline balance in the body. He speculated that it also helped balance the sodium/potassium levels in the body. During the 1950’s, it was common to use this recipe for a 2-5 day fast.
Beier Vegetable Broth—makes ~6 x 1 Cup servings
- 4 medium summer squash (zucchini, yellow, or summer squash only)
- 1 lb string beans, ends removed
- 2 sticks celery
- 4 cups filtered water (or could add bone broth for extra minerals and protein)
- sea salt to taste
- 4-6 Tablespoons unrefined coconut oil, olive oil, or grass fed cow butter
- 2 bunches parsley, stems removed
- Fresh herbs, such as garlic, onions, cayenne pepper, ginger, herbs, like thyme, tarragon, turmeric or cumin, tied together with a string. (optional)
- Standard Process Non-denatured Whey Protein, Systemic Formulas Collagen, or Standard Process Detox Balance (plant-based) Note: these are very high quality and don’t have the irritating additives in others (optional but recommended if not using bone broth)
Directions
- Tie herbs together with cooking string or place in a cheesecloth bag.
- Place water, vegetables, and optional herbs in pot. Bring to a boil for 15 minutes, skim off any scum, lower heat and simmer, covered, for about 1 hour.
- Remove from heat and add sea salt to taste.
- To serve, place the parsley and broth in a blender or Vitamix. For each cup of soup: Add 1 Tablespoon unrefined coconut oil, or grassfed butter for healthy fats, plus 2 Tablespoons of Collagen or Whey. Blend to your favorite consistency (some like pea soup and others more soupy).
