Barley Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This is the kind of soup that makes the whole house smell like a Sunday well spent. Chunks of beef chuck are seared until deeply browned, then slow-simmered in bone broth with sweet potatoes, parsnips, carrots, and Granny Smith apples until everything is fall-apart tender and the broth turns rich and golden. Fresh sage and thyme bring an herby, almost woodsy warmth, while ginger, turmeric, and a whisper of Ceylon cinnamon give the broth a subtle complexity that tastes like it took far more effort than it did. The apple cider vinegar deglazes all those caramelized bits from the bottom of the pot, which means every drop of broth carries serious depth of flavor. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners — the body of the soup comes entirely from the slow-cooked vegetables and collagen-rich bone broth, so there's nothing to swap or second-guess. Coconut oil handles the searing beautifully, and every ingredient on the list is straightforward and easy to source. Ladle it into deep bowls with a scatter of fresh parsley and extra sage, and it's the kind of meal that earns a permanent spot in your cold-weather rotation.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp fine sea salt, divided
2 tbsp coconut oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into ½-inch rounds
3 stalks celery, sliced ½-inch thick
4 cloves garlic, minced
2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
6 cups bone broth
2 medium parsnips, peeled and cut into ¾-inch chunks
2 medium sweet potatoes, peeled and cut into ¾-inch chunks
8 fresh sage leaves, thinly sliced, plus more for garnish
2 sprigs fresh thyme

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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