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Add a photoBased on a recipe from physician Henry Bieler (Bieler’s Broth), this vegetable tonic provides an ideal combination for restoring acid–alkaline and sodium–potassium balance to the body’s organs and glands.
Raciónes: 3
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Ingredientes
- 4 cups spring or filtered water
- 4 medium zucchini, finely chopped
- 3 celery stalks, leaves removed, then finely chopped
- 1 cup roughly chopped green string beans
- 1 large bunch fresh parsley, stems and leaves roughly chopped
- 3 medium tomatoes, finely chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons unrefined sea salt or 1 tablespoon organic miso paste
- 2 teaspoons dried thyme, rosemary, oregano, or other French Provence herbs for added flavor
Direcciones
- Put all of the ingredients in a large stock or sauté pot. Bring to a gentle boil, then lower the heat, cover, and let simmer gently for 30 minutes. Serve warm.
- If you wish to create a thicker soup, you can purée the soup in batches in a blender or blend it with an immersion, or “stick,” blender until smooth and creamy; however, this soup is also delicious as is. Store covered in the fridge for use within one week, or freeze for extended storage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 714g | |
| Recipe makes 3 servings | |
| Calories 990 | |
| Calories from Fat 52 | 5% |
| Total Fat 6.16g | 8% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 2115mg | 60% |
| Total Carbs 203.4g | 54% |
| Dietary Fiber 41.7g | 139% |
| Sugars 8.98g | 6% |
| Protein 48.05g | 77% |
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