If you’ve read any of my broth recipes, then you know I could go ON and ON about the health benefits of broth and its gut healing properties. Gelatin is one of the lovely benefits of bone broth stock, which comes from the bone itself.
Gelatin is incredible – it’s been shown to improve the integrity of the gut wall, so incorporating this into your diet is a great asset!
What I love about these particular broth recipes is you can tweak them to your own likes/needs. If you have any food allergies or certain diet restrictions, having homemade stock can make a world of a 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.
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 (Healthy Harvest is the brand I use). Use one organic bouillon cube for every 2-3 cups of water. This is much better than using packaged store-bought broths, which often add oil, or thickeners.
This recipe was made with beef broth and veggies only, but you could easily make this vegan by using vegetable broth as a base.
Listed below are some gut-friendly vegetable options, but feel free to adjust/omit ingredients based on what your body can tolerate.
Comforting Veggie Soup for Cold Seasons
You’ll need a broth base for this soup, so you can find all of my broth recipes (beef, chicken and veggie) here.
Gut friendly Veggie options:
- Sweet potato
- Squash (zucchini, yellow, or summer squash only – if you wish to use acorn, butternut etc then you’ll need to pre-cook them for half an hour before adding to the soup)
*Note: Use whichever veggies you tolerate. If in doubt, then all squash, cucumber, zucchini, sweet potato, and carrots are typically well-tolerated.
- Peel and chop all your veggies into bite-size pieces. Make sure to remove any seeds of the vegetables (if applicable). And if your gut is super sensitive then remove the skin from carrots as well.
- Bring your broth base to a boil so it’s nice and hot before you add your veggies.
- Add in your vegetables and cover, then simmer on low for another 30 minutes – or until you feel the veggies are nice and soft!
- Allow broth to cool, then divide into 1 or 2 cup servings.
- If your broth has visible fat in it (and you’re avoiding fat) you can skim it off before eating, or put the soup in the fridge until the fat solidifies on the top. Then you can just lift it off easily!
*Tip: You can also freeze in glass jars (or zip-lock plastic bags) for future meals! When freezing soups or stews in glass bottles, leave 1.5 inches clear at the top and don’t screw the lid on yet. You need to leave room for the contents to expand as it freezes, so it doesn’t crack your glass jar. Once your soup/stew is frozen, you can screw the lid on for long-term storage. Likewise, when thawing the frozen glass jars, do NOT put them in a bowl of hot water – or you will crack the jar! Just leave it on the counter, or in the fridge, or place in lukewarm water to thaw.
Now sit back, relax and let this recipe calm your gut!
We would love to hear from you if decide to make this. Drop a comment below and tell us how you made this soup your own. =)
Jini Patel Thompson is an internationally recognized expert on natural healing for digestive diseases. She healed herself from widespread Crohn’s Disease and has remained drug and surgery-free for over 20 years. Jini has appeared on numerous podcast, TV, and radio shows throughout the U.S., U.K., Canada, and Australia, giving people hope and vision for how they can heal their Colitis, Crohn’s, Diverticulitis and Irritable Bowel Syndrome (IBS), using entirely natural methods. Her books on natural healing for digestive diseases have sold worldwide in over 80 countries.