Carrageenan Free Apple-Sage Beef and Root Vegetable Soup
Warm, deeply savory, and just a little unexpected, this hearty soup layers tender beef chuck with sweet potato, parsnips, carrots, and tart Granny Smith apple in a bone broth base that tastes like it simmered all day — because it kind of does. The combination of turmeric, ginger, and Ceylon cinnamon gives the broth a gentle warmth that feels grounding without being overpowering, and the fresh sage stirred in near the end adds an earthy, aromatic lift that ties everything together beautifully. Carrageenan is a thickening and stabilizing additive that sneaks into a surprising number of packaged broths, plant-based milks, and processed soups, so building this one entirely from whole ingredients and a clean bone broth means you stay in full control of what goes into the pot. The sear on the beef is worth every extra minute — that deep brown crust is where a huge amount of flavor lives, and it carries through the entire bowl. Apple cider vinegar adds a quiet brightness that keeps the richness from feeling heavy, and the apple chunks soften just enough to melt into the broth while still holding their shape. This is the kind of soup that makes a big batch feel like a genuinely good idea.
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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)
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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