Xanthan Gum Free Apple-Sage Beef and Root Vegetable Soup
This hearty, warming soup is built on deeply seared beef chuck, earthy root vegetables, and a surprising hit of Granny Smith apple that brightens every spoonful. The combination of turmeric, ginger, and Ceylon cinnamon gives the broth a gently spiced backbone, while fresh sage stirred in toward the end keeps the whole pot smelling incredible. Bone broth forms the rich, collagen-packed base, and a splash of apple cider vinegar ties all those savory and sweet notes together beautifully. Many thickened soups and stews rely on xanthan gum as a shortcut binder, but this one achieves its satisfying body the old-fashioned way — through slow simmering, starchy sweet potato, and tender parsnips that naturally meld into the broth. There are no hidden additives or stabilizers to track down here, just whole, recognizable ingredients from start to finish. The long, low simmer does the heavy lifting, so by the time you ladle it into bowls, the beef is fork-tender and the vegetables are meltingly soft while the apple chunks still hold their shape for little pops of tartness. A scatter of fresh parsley over the top is optional, but it adds a clean, bright finish that makes the whole bowl look as good as it tastes.
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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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