Bieler broth is a detoxifying green soup made with green beans, zucchini, celery, and parsley. These wonderful green vegetables are rich in vitamin A, C, and K, as well as minerals like manganese, copper, phosphorus, magnesium, and potassium, and flavonoid antioxidants. Celery and parsley provide significant kidney and liver support. The volatile oils in parsley also aid digestion.
This recipe is adapted from Nourishing Traditions by Sally Fallon.
4 medium zucchini squash, chopped
1 lb. green beans, end removed
2 sticks of celery, chopped
1 bunch of parsley, stems removed
1 clove garlic
fresh herbs like thyme or tarragon
Put zucchini, green beans, and celery in a steamer basket and steam until very soft, about 15 minutes.
Place vegetables, the water used for steaming, and parsley in a blender and blend until smooth.
Add a clove of garlic to the blender for additional flavor, if desired. Watercress or cilantro can be substituted for parsley.
Sip hot throughout the day