If you’ve read any of my broth recipes, you know that I could go on and on about the health benefits of broth and its gut-healing properties. Gelatin is one of the wonderful benefits of bone broth, which is made from the bone itself. So how about a soothing vegetable soup with intestinal healing broth?
Gelatin is incredible – it’s proven to improve the integrity of the intestinal wall, so including it in your diet is a huge benefit!
WWhat I love about these special broth recipes is that you can customize them to your own preferences/needs. If you have food allergies or certain dietary restrictions, making homemade broth can make a big difference! You can use organic canned or store-bought broth for this recipe, but it will not have the same flavor or nutrients as homemade broth.
If you don’t want to make the broths yourself, you can substitute filtered water with an organic vegetable, chicken, or beef bouillon cube dissolved in it (I use the Healthy Harvest brand). Use one organic bouillon cube per 2-3 cups of water. This is much better than using packaged, store-bought broths, which often have oil or thickeners added.
This recipe was made with just beef broth and vegetables, but you can easily make it vegan by using vegetable broth as the base.
Below are some gut-friendly vegetable options. However, you can always adjust or omit the ingredients depending on what your body can tolerate.
Soothing vegetable soup for the cold season
You need a broth base for this soup, so you can find all of my broth recipes (beef, chicken and vegetable) here.
Gut-Friendly Vegetarian Options:
- Carrots
- Parsnips
- sweet potato
- Beets
- Squeeze (Zucchini, yellow squash, or summer squash only – if you want to use acorn, butternut, etc., you’ll need to precook them for half an hour before adding them to the soup.)
*Note: Use the vegetables you can tolerate. If in doubt, all pumpkins, cucumbers, zucchini, sweet potatoes and carrots are usually well tolerated.
Directions:
- Peel and cut all your vegetables into bite-sized pieces. Be sure to remove any seeds from the vegetables (if any). And if your gut is particularly sensitive, remove the peel from carrots too.
- Bring the broth to a boil so it’s nice and hot before adding the vegetables.
- Add your vegetables and cover, then simmer on low for another 30 minutes – or until you feel the vegetables are nice and soft!
- Allow the broth to cool, then divide it into 1 or 2 cup portions.
- If your broth contains visible fat (and you avoid fat), you can skim it off before eating or refrigerate the soup until the fat sets on top. Then you can simply withdraw it!
*Tip: You can also freeze it in jars (or zip-top plastic bags) for future meals! When freezing soups or stews in glass bottles, leave 1.5 inches at the top and do not screw on the lid yet. You need to leave room for the contents to expand as it freezes so your jar doesn’t shatter. Once your soup/stew is frozen, you can screw on the lid for long-term storage. When defrosting, do NOT place the frozen glasses in a bowl of hot water – otherwise the glass will break! Simply leave it on the counter or in the fridge or place it in lukewarm water to thaw.
Now sit back, relax and let this recipe calm you down!
We would love to hear from you if you decide to do so. Drop a comment below and tell us how you made this soup your own. =)
Jini Patel Thompson is an internationally recognized expert in natural healing for digestive diseases. She healed herself from widespread Crohn’s disease and has been medication and surgery free for over 25 years. Jini has appeared on numerous podcasts, TV and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to heal their colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) using all-natural methods. Her books on natural healing of digestive diseases have been sold in over 80 countries worldwide. Jini is married and has three children, nine sheep, 11 horses, a cat and three dogs.
