I remember the first time I made this Green Detox Soup, known traditionally as Bieler Broth. My kitchen was filled with the clean, earthy aroma of simmering greens, a scent that felt like hitting the reset button for my entire home—and my body. I’d been feeling sluggish after a season of indulgence, and this simple, vibrant soup became my gentle rescue. It’s not just a recipe; it’s a warm, nurturing ritual that I’ve returned to again and again whenever I need to feel light, energized, and cared for from the inside out.
Why You’ll Love This Recipe
You’ll love this recipe because it’s the ultimate in both simplicity and power. It requires minimal effort for a maximum payoff in how you feel. From my experience, this broth is a hug for your digestive system, a brilliant way to flood your body with minerals, and the perfect light meal or reset when you want nourishment without heaviness. Trust me, once you feel that gentle, clean energy it provides, you’ll keep the ingredients on hand just for those moments.
Ingredients
- 1 pound fresh green beans, ends trimmed
- 2 medium zucchini, roughly chopped (don’t peel it!)
- 1 large handful of fresh parsley, stems and all
- 1 large handful of fresh celery leaves (or 2 celery stalks if leaves aren’t available)
- 6 cups filtered water
- 1 teaspoon high-quality sea salt (I use Celtic grey salt)
- Freshly squeezed juice of 1/2 lemon
Finding the right ingredients makes all the difference here. I’ve learned that organic vegetables, if possible, really do make the broth taste cleaner and more profound. Don’t skip the parsley stems—they’re packed with flavor and nutrients. And that final squeeze of lemon? It’s non-negotiable. It brightens the entire soup and helps your body absorb the minerals. I tried it once without, and the broth felt flat and incomplete.(See the next page below to continue…)