If you’ve read any of my broth recipes, you know I could go on and on about the health benefits of broth and its bowel healing properties. Gelatin is one of the lovely benefits of bone broth that comes from the bone itself.
Gelatin is amazing – it has been shown to improve the integrity of the intestinal wall, so adding it to your diet is a huge benefit!
W.What I love about these particular broth recipes is that you can customize them to suit your own preferences / needs. If you have food allergies or certain dietary restrictions, a homemade broth can make a world of difference! You can use organic canned broth or store-bought broth for this recipe, but it won’t have the same flavor or nutrients as homemade.
If you don’t want to make the broths yourself, you can replace filtered water with an organic vegetable, chicken, or beef broth cube dissolved in it (Healthy Harvest is the brand I use). Use one organic stock cube for every 2-3 cups of water. This is much better than using packaged, store-bought broths, which often add oil or thickening agents.
This recipe was made with just beef broth and vegetables, but you can easily make it vegan by using vegetable broth as a base.
Below are some gut-friendly vegetable options, but feel free to adjust / omit the ingredients depending on what your body can handle.
Soothing vegetable soup for the cold season
You will need a broth for this soup, so you can find all of my broth recipes (beef, chicken and vegetables) here.
Gut-friendly veggie options:
- sweet potato
- To squeeze (Zucchini, yellow or summer squash only – if you plan to use acorns, butternut, etc., you’ll need to pre-cook them for half an hour before adding them to the soup)
*Note: Use the vegetables that you can tolerate. When in doubt, all pumpkins, cucumbers, zucchini, sweet potatoes and carrots are usually well tolerated.
- Peel and cut all your vegetables into bite-sized pieces. Be sure to remove all of the seeds from the vegetable (if applicable). And if your intestines are very sensitive, remove the skin from carrots as well.
- Bring your broth to a boil so it’s nice and hot before you add your vegetables.
- Add your veggies and cover, then simmer on a low heat for another 30 minutes – or until you feel the veggies are nice and soft!
- Let the broth cool down, then divide into 1 or 2 cup portions.
- If your broth has visible fat (and you’re avoiding fat), skim it off before you eat, or refrigerate the soup until the fat sets on top. Then you can just take it off!
* Tip: You can also freeze in jars (or zipped plastic bags) for future meals! When freezing soups or stews in glass bottles, leave 1.5 inches at the top and don’t screw the lid on yet. You’ll need to leave room for the contents to expand when frozen so that it doesn’t break your glass. Once your soup / stew is frozen, you can unscrew the lid for long-term storage. Likewise, when defrosting the frozen glasses, DO NOT put them in a bowl with hot water – otherwise the glass will shatter! Just leave it on the counter or in the refrigerator, or put it in lukewarm water to thaw.
Now sit back, relax, and let this recipe soothe your bowels!
We’d love to hear from you if you choose to. Leave a comment below and tell us how you made this soup your own. =)
Jini Patel Thompson is an internationally recognized expert in naturopathic treatments for digestive diseases. She healed herself from the widespread Crohn’s disease and has been drug and surgery free for over 20 years. Appeared on numerous podcast, television and radio shows in the US, UK, Canada and Australia, Jini gives people hope and visions on how to cure colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) in all natural methods. Her books on natural digestive disease cures have been sold in over 80 countries around the world.