A few times a year, when the kids grow up or the seasons change (as they inevitably do), I climb into the dark abyss of my attic to find the next size of clothes to put in my capsule wardrobe. I’ll look for it. Two hours later, they all have neatly organized new (hand-me-down) wardrobes, and I’m sneezing like crazy.
When I think back to those days, I remember the only allergy I have left: dust. And that’s crazy!
I can get through childbirth without any problems (I’ve had plenty of practice). I can go on a 20 mile hike, but the dust makes me so grumpy that I start sneezing.
Beer vegetable soup saves the day
I’ve gotten better at using the air filter when cleaning the attic and changing clothes. I also take some allergy medication and it helps a lot. But when dust or hay fever gets too bad, I pull out my go-to recipe for Beerer’s vegetable soup (and sneak in a few extra allergy-soothing ingredients).
What is Beerer Vegetable Soup?
I first learned about this vegetable soup from a book. nourishing traditions. Beiler soup was invented by a doctor named Henry Beiler as a detox soup that promotes healing and cleansing of the body. Dr. Beeler claimed that this detox soup recipe helps restore the correct acid/alkaline balance in the body. He speculated that it also helps balance the body’s sodium/potassium levels.
Benefits of Beer’s Detox Vegetable Soup
I love the taste of this vegetable-based soup, but it’s not as flavorful as my favorite garlic soup. The advantage of vegetable soup lies in its nutritional value, not its taste. A healthy soup used in many cleanses and detox protocols. It is often used by cancer patients as a simple source of nutrition that is gentle on the stomach. I use this to calm my allergies (see tips on add-ins below).
I also rely on this delicious soup when I’m sick. It’s rich in vitamin C and vitamin K, making it great for supporting your immune system. It’s naturally gluten-free, dairy-free, and packed with vegetables and fresh herbs.
This soup traditionally contains the following ingredients
- zucchini – Natural source of potassium, sodium, vitamin C and vitamin B6
- green beans – It is also a good source of sodium, potassium, chromium, phosphorus and choline.
- celery – Good source of vitamin K, potassium, folic acid and pantothenic acid (B vitamins)
- parsley – Multivitamin in a single plant! Parsley is an excellent source of vitamin K, vitamin C, antioxidants, and beneficial volatile oils. It is said to cleanse and nourish the body.
And I often add…
The authentic “Beerer’s Soup” recipe contains only the ingredients listed above and is great as is. If an allergy occurs, I add some additional ingredients to calm it down. These are all optional, but add flavor and nutrition.
- nettle leaves – I love nettle and it’s one of my natural allergy remedies. If possible, I add a few wild-harvested nettle leaves to this soup. It also grows in gardens, so it’s easy to find during the warmer months. Sometimes they are harvested and frozen for the winter. Be careful when harvesting, as touching raw nettles can “sting” your hands.
- dandelion leaves – Known as a liver cleansing herb, I also like to add dandelion to this soup. Dandelion greens seem to improve my allergies and are good for my skin as well. I also harvest them from my garden and freeze them in ice cube trays for the winter.
- garlic – Not only does it add great flavor, but it also benefits your body in many ways.
How to make beer vegetable soup
This soup is quick and easy to make. You can make it within 30 minutes by gathering the above ingredients. Whether you’re resolving to start the new year with a cleanse or simply need to detox, beer soup is a great option. Here’s how to make it:
Beer vegetable soup
Make beer vegetable soup. A comforting and nutritious soup packed with nutrients. Simple ingredients like celery, green beans, zucchini, and parsley nourish, cleanse, and detox. Plus, it tastes delicious!
- 4 cup water
- 3 medium zucchini (coarsely chopped)
- 4 stem celery (coarsely chopped)
- 1 lb green beans
- 1 bunch of parsley (I removed the stem)
- 1/4 cup fresh nettle leaves (option)
- 1/4 cup fresh dandelion green (option)
- 1-2 cloves garlic (option)
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Place all ingredients except parsley in a large pot and heat on the stove over medium heat. Bring to a boil.
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Simmer for about 10 minutes or until all vegetables are bright green and tender.
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Remove from heat and add parsley.
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Using an immersion blender, blender, or food processor, blend until smooth.
Nutritional information table
Beer vegetable soup
Amount per serving (1.5 cup)
calorie 56
fat 5 calories
% daily value*
fat 0.5g1%
Saturated fat 0.1g1%
sodium 43mg2%
carbohydrates 12g4%
Dietary fiber 5.1gtwenty one%
Sugar 3.6g4%
protein 3.6g7%
*Percent daily intake is based on a 2000 calorie diet.
- For a more nutritious and filling soup, use bone broth or vegetable broth instead of water. Feel free to add your favorite spices. However, when you factor in any illnesses or allergies, a bland, basic soup seems the most soothing.
- Store leftovers in an airtight container and gently reheat on the stove.
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Soup additions and substitutions
We have already mentioned that fresh dandelions, garlic and nettles are added to the soup, but you can also add other ingredients. Sauté yellow onions and bell peppers in olive oil for added flavor. Season with a little sea salt, black pepper, or fresh lemon juice. Or try fresh cilantro to help detox your body of heavy metals.
If you want a heartier soup, try chicken broth or a few cups of vegetable broth instead of water. If you like the flavor of soup, but need more protein in your meal, it’s easy to add diced chicken breasts to your soup.
When my allergies flare up or I need something calming when the kids are sick, I find that the original recipe is perfect. The base soup is delicious as is, or you can customize it to your liking!
What food do you like to eat when you have an allergy or illness? Let us know by leaving a comment.
