Legume 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 root vegetables and a subtle fruity brightness from Granny Smith apples. The combination sounds unusual until you taste it — the apples melt into the broth just enough to round out the richness without turning the soup sweet. Bone broth forms the backbone of the liquid, and a splash of apple cider vinegar at the start keeps everything tasting bright and alive after the long simmer. Fresh sage stirred in near the end adds an earthy, almost woodsy note that ties the whole pot together beautifully. For anyone navigating a legume-free approach, soups can be a minefield of hidden lentils, bean-based thickeners, or pea protein snuck into store-bought broths — this one sidesteps all of that with a completely clean ingredient list. The sear on the beef before simmering is worth every extra minute; that deep brown crust is what gives the broth its incredible color and depth. Ladle it into a big bowl, scatter some parsley on top, and this is the kind of meal that makes a cold evening feel genuinely taken care of.
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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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