• sylviacumming


Chicken soup, move over! There’s a new kid in town! I’m not claiming miracles here, but when my family is feeling under the weather, Bieler's Broth helps.It takes about 15 minutes to make and it's easy for stressed or sick bodies to digest. So I wanted to pass on the recipe to you. As they say, good food makes good medicine.

How did I find out about Bieler's Broth? Glad you asked! When I was in my thirties I went through a four-month period of feeling extremely tired and foggy, which, it turns out, was due to an overgrowth of Candida yeast. It took some time to handle, but with proper nutrition and the right supplements, I recovered.

At some point during this time I was talking with my dad and telling him what was going on. He said, quite matter-of-factly, “You need Bieler’s Broth.” And he gave me the recipe over the phone.

I’d never heard of it before but it turns out it’s a thing. A real thing. Like, an actual person named Dr. Bieler wrote a book about health and the recipe for Bieler’s Broth is his. These days you can’t legally claim curative powers to anything, so all I’m saying is, it helps. A lot. It helped then, for sure.

It also turns out that the reason my dad knew about Bieler’s Broth was that his mom, my grandmother Evelyn, had been a patient of Dr Bieler, and swore by Bieler’s Broth.

I’ve given Bieler’s Broth to my family, all of whom slurp the stuff up. You don’t have to be sick to have some, and even when you’re well, you feel better after you have some. I make a batch any time my husband is sick or I’m feeling a little sluggish or “off.” It always helps.

Disclaimer: I’ve never read the book, so I can’t say anything further about Dr Bieler’s ideas about health, but if you’re interested, you’ll find it here: He's also listed in Wikipedia.

Looking online, you can find many different variants of this recipe, including one that uses stinging nettles, but this is the basic recipe I’ve been using for Bieler’s Broth. It makes about 6 generous cups.


6 stalks of celery, sliced

1 ½ lbs zucchini, sliced about ¼ inch thick

1 lb string beans, cut into pieces

2 cups of parsley. Try to use just leaves, no stems.


  1. Put the string beans into a large pot with 2 cups boiling water and cook for about 5 minutes with the lid on. Then put the celery and zucchini into the pot and cook for another 5 – 7 minutes or until tender and bright green. Do not overcook, but you want to be able to blend them easily in the blender.

  2. Remove from the heat. Let cool a little.

  3. Blend the cooked vegetables, parsley and cooking water together in batches in the blender until liquefied, transfer into a bowl or pitcher. If you’re feeing brave, you can chop up a garlic clove and throw it into the blender with the vegies too. My husband likes it like that; I don’t. Continue blending the ingredients together in batches until it’s all liquefied.

The Bieler’s Broth will be pretty thick, I use a spoon to eat it. You can thin it down a bit with chicken broth if you like. The Bieler’s Broth will keep for about 3 days refrigerated. It’s good cold, too.

Drink up! To your health! Cheers! Salud! Skoal! Proost! Slainte! L’Chaim!

If you enjoy my posts please comment. And please share my blog with your friends.

Love, Sylvia

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