Master Cleanse: My Veggie Soup Recipe

July 6, 2006

So, today I made the veggie soup, and had a small bowl for dinner. The soup is delicious, and it felt SO good to actually chew something again, but it feels like a brick is sitting in my stomach. I’m hopeful the feeling will pass and my stomach will catch onto digesting again.

Even though I’m vegan and have been for over 5 years now, I went with the meat-eater option of breaking the fast and not the raw food-eater option, because I (very rarely!) eat french fries and “fake” meat like vegan Boca burgers. The author of the Master Cleanser did not give instructions for breaking the fast concerning non-raw-food eating vegans, so I just went with the most logical choice.

Anywho, here is my soup recipe I used to break the fast after finishing the Master Cleanse. The veggies listed were taken directly from The Master Cleanser book (although, I omitted several). This recipe makes A LOT of soup, about 10 to 12 servings, but it can be easily halved for a smaller batch. I used the largest stock-pot we have.

Binary Blonde’s Veggie Soup Recipe

1 large white onion, chopped
4 carrots, chopped
4 celery stalks, chopped
4 red potatoes, unpeeled and cut into 1-inch chunks
1 1/2 cups of kidney beans*
3 tomatoes, seeded and diced
5 organic vegan vegetable bouillon cubes**
10 cups of water
2-3 tablespoons extra virgin olive oil

Prepare the broth:

Pour water into separate pot and bring to boil. Continue boiling and add bouillon cubes to water. Slowly stir cubes until they fully dissolve into a broth. Remove from heat.

Prepare the soup:

Warm olive oil in stock-pot over medium-high heat. Add the onions, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, along with potatoes and beans. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, about 15 minutes. Add the tomatoes and cook for another 5 to 10 minutes or until all the veggies are tender. Serve hot.

Let soup cool before storing in fridge. Soup can be easily reheated in smaller batches, as needed. To freeze, ladle into smaller containers and seal.

*Read how to prepare dry kidney beans. For soaking, I used the overnight method.

**I used Rapunzel brand organic vegan vegetable bouillon cubes with sea salt & herbs, which I get at Wild Oats. Each cube made 2 cups of broth. If you are using a different type of boullion cube, read directions carefully on how many cubes make 10 cups of broth.

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{ 28 comments… read them below or add one }

Brian July 17, 2008 at 6:52 pm

I live in Austin also. Just thought I’d drop a line to say thanks for the Master Cleanse soup recipe.


Faith H October 19, 2008 at 8:50 pm

I am just finishing the cleanse and minutes from making your yummy soup, and I am really looking forward to eating this soup again! My boyfriend and I ate it the last time we did the cleanse and we really enjoyed it, thanks:)


Dustin December 15, 2008 at 8:38 pm

I made this soup twice, it was excellent. I switched out the kidney beans for fresh mushrooms and it was seriously tasty.
Thanks for posting the recipe!


cassandra January 13, 2009 at 1:57 pm

Thanks, for the recipe. I just finished the mc on 01/13/09, and will be making the soup on thursday 01/15/09. look forward to tring it.


Victor April 5, 2009 at 6:02 pm

Thanks for the recipe as I prefer yours than the one in the book. I have been on the Cleanser a few times but this time your recipe will be used.


Scarlett April 29, 2009 at 4:15 pm

Can we eat beans on day 3????? I am on day 6 and can’t wait for the soup day to come. I am already plannine it.


Krystal May 24, 2009 at 11:26 am

Hey just wanted to say thanks so much for the recipe! It tastes sooooo good! I’ll be making it all the time! Question.. is there alot of calories in it?


Herb August 6, 2009 at 7:08 pm

Thanks so much for the recipe, it was fantastic!


Mac User May 5, 2010 at 2:31 pm

I saw that you are a Mac user! And thanks for the recipe.


Lady July 2, 2010 at 4:38 am

Super! your recipe is so yummy!!


cathy January 12, 2011 at 7:45 pm

so, I just finished day 7 of the MC and I’m ready for real food… I’ve drank OJ today and went to the store to buy organic veggies. I used BB’s recipe as a guide but I added garlic, zuccini and mushrooms and also 2 cups of stock. The celery I used was mostly from the tops so I have more “herbs” in the soup. Instead of kidney beans I used Garbonzo beans – it’s cooking now and smells awesome. The bouillon I used was certified Vegan and called “better than bouillon”… any comments or concerns???


Rosa May 5, 2011 at 10:00 am

Just made your soup. No salt-added organic vegan vegetable bouillon instead to greatly reduce the sodium, and it still is so tasty! Thanks , great recipe, will definitely be making again.


Q November 9, 2011 at 12:23 am

Thank you for posting the soup recipe. I misplaced my original book and needed a bit of guidance to get me started. It sounds great. Thanks, Q


Janice July 23, 2012 at 7:00 pm

Love hearing about the proposal and wedding as I have 2 wedding businesses…one in Tahoe and one in Sedona.

My husband and I love cats too and have our little “Charmer Cat” Abyssinian for 15 years now!

Today is my 10th day of the master cleanse so high on orange juice tomorrow, I am getting all your yummy ingredients.

Thanks! Recipe looks amazing.
–Cannot wait!!
Janice Midkiff


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Jennifer V. January 3, 2014 at 2:59 pm

Still the best MC soup recipe I have ever found. Each time I do this cleanse, this is what I look forward to the most! Thank you so much for keeping this alive! :)


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Guest July 8, 2006 at 1:08 am

It certain looks like it could be tasty. As a fat man I would, of course, probably add a lot more vegetables to make more stew like. Well that and meat and possibly chease, but thats not exactly vegan (or anything approximating it).

Herbs. Definately I would have to stand over the pot randomly throing in herbs.


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