Herbal Bieler Broth


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  • 2 quartsServings


  • 1 cup fresh or 1/2 cup dried burdock root
  • 1/2 cup dried reishi mushrooms
  • 1 large yellow onion, chopped
  • 10 cups water
  • 1 celery stalk, chopped
  • 2 lbs. zucchini, chopped
  • 1 lbs. green beans, stemmed
  • 1 bunch parsley


  1. In large stockpot, combine burdock root, reishi mushrooms, onion, and water. Bring to high simmer, cover, and cook 1 hour. Strain broth, discarding solids, and return broth to pot.
  2. Bring to a boil, and add celery, zucchini, green beans, and parsley. Reduce heat, and simmer 7 minutes, until zucchini is soft. Purée in batches in food processor until very smooth, adding water as needed to reach desired consistency. Season to taste with sea salt and pepper. Serve immediately, or store in jars, refrigerated, for up to three days.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 170
  • Carbohydrate Content: 33 g
  • Fat Content: 1.5 g
  • Fiber Content: 9 g
  • Protein Content: 11 g
  • Sodium Content: 55 mg
  • Sugar Content: 11 g
Publish date:
This collagen-rich soup hits the healthful spot on cold winter nights.

Winter Warmer Blended Soup

If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.