High Fructose Corn Syrup Free Apple-Sage Beef and Root Vegetable Soup
This hearty, warming soup is the kind of bowl that makes you want to pull a blanket over your lap and eat slowly. Chunks of seared beef chuck, sweet potato, carrots, and parsnips simmer low and slow in bone broth until everything is deeply tender and rich with flavor. What makes it genuinely special is the addition of Granny Smith apple and fresh sage — the apple melts into the broth with a gentle tartness that lifts the whole pot, while the sage adds an earthy, almost woodsy note that ties it all together. Avoiding high fructose corn syrup in a soup like this is honestly easier than it sounds when you build it entirely from whole, unprocessed ingredients — no canned sauces, no store-bought broth concentrates, no shortcuts that sneak in sweeteners. The natural sweetness here comes entirely from the root vegetables and apple, which means every bit of flavor is earned and clean. A splash of apple cider vinegar at the end sharpens everything without adding anything you'd need to second-guess. Ground turmeric, ginger, and Ceylon cinnamon round out the spice profile with warmth and depth that make this feel far more complex than the ingredient list suggests. Finish it with a scatter of fresh parsley and you've got a genuinely satisfying, from-scratch meal with nothing to worry about.
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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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