Pork Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built around real ingredients, this soup is the kind of bowl that earns a permanent spot in your cold-weather rotation. Beef chuck is seared until deeply browned before joining a lineup of carrots, parsnips, and sweet potato in a rich bone broth base — the kind of low-and-slow process that turns humble cuts into something genuinely special. What makes this recipe stand out is the unexpected pairing of tart Granny Smith apples and fresh sage, which get added partway through the simmer so they soften without disappearing into the broth. Ground turmeric, ginger, and Ceylon cinnamon layer in a subtle warmth that feels complex without being fussy. A splash of apple cider vinegar at the start brightens everything and keeps the richness from feeling heavy. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. Finish with a handful of fresh parsley if you have it, and get ready for seconds.
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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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