BHA & BHT Free Apple-Sage Beef and Root Vegetable Soup
There is something deeply satisfying about a pot of beef and root vegetable soup that has been left to simmer low and slow until everything is tender and the broth smells like a warm autumn afternoon. The combination of sweet potato, parsnips, and carrots gives the base real body, while chunks of Granny Smith apple add a gentle tartness that keeps the whole bowl from feeling heavy. Fresh sage stirred in near the end brings an herbal brightness that ties the apple and beef together in a way that feels intentional and a little unexpected. Turmeric, ginger, and Ceylon cinnamon round out the spice profile without overpowering — they just hum quietly in the background. For anyone avoiding synthetic preservatives like BHA and BHT, packaged soups and seasoning blends are often a minefield, since those additives show up in processed broths, canned goods, and pre-mixed spice packets without much fanfare. This recipe sidesteps all of that by building from scratch — whole vegetables, fresh herbs, coconut oil, and bone broth — so you know exactly what went into the pot. The apple cider vinegar adds a subtle lift to the broth and helps balance the richness of the seared chuck. It is the kind of soup that rewards patience and fills the kitchen with a smell that makes everyone wander in to ask what is cooking.
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Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp ceylon cinnamon
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 8 fresh sage leaves, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
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Instructions
- 1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two faces. Transfer the browned beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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