Green Soup or Bieler’s Broth for prostate and bowel health


kale, optional

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For many of us, especially we oldsters, cancer has become a chronic disease, which can be managed. I’m all in favour of western meds as front line tools – don’t get me wrong, but the prostate clinic at our local cancer hospital got me thinking that I should re-post the green soup recipe. I believe eating it every morning for the past 11 years has kept my breast and bowel cancer at bay. Stands to reason that keeping the bowel “scrubbed” will also help its close neighbour the prostate.

I see lots of wives and other potential cooks with the men in the clinic, but having one is no reason to fob off the task, just as not having one is no reason to opt out.  It’s easy. Adapt the recipe below to 3 ingredients: zucchini, beans (green or yellow) and parsley to make it easier. (I don’t measure really. I just use a big bunch of parsley, a bag of beans and a big zucchini to balance. You’ll figure out what you like after a few test runs.) Make it once a week and freeze daily portions.

And of course, follow your bliss as Joseph Campbell said. Green soup will soon be part of it.


This is my variation of Henry Bieler’s broth recipe. His uses celery instead of seaweed or kale and chard as mine does. (You can find his recipe on Google) Green soup at breakfast is a great way to start the day. All those green pot-scrubbers (gut-scrubbers?) get to work for you right away.


GREEN SOUP/Bieler’s broth

1 cup soaked seaweed (wakame or alaria) or kale or chard
1 medium zucchini, sliced
1 cup green or yellow beans, tips off
1 bunch of parsley, finely chopped by hand or processor
1 – 1 1/2 cups of water

Bring to boil, turn heat down, cook 8 -10 minutes. DO NOT OVERCOOK. Should still be very green and possibly still crunchy.( When using alaria, which is tougher than wakame, I precook it for 1/2 hr.)
Run through a food processor until as smooth as you like. Water down to suit when you reheat and eat. Freeze in suitable portions if necessary. I keep out 3 servings and freeze the 6 remaining in ziplock bags individually.

1 cup wakame/alaria, cut and soaked

1 medium zucchini, sliced

1 cup green beans, 1 bunch parsley

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