Turkey Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, warming soup is built around tender beef chuck that's seared until deeply browned, then slow-simmered in rich bone broth until it practically falls apart. Granny Smith apples bring a subtle tartness that balances the savory beef beautifully, while sweet potatoes and parsnips add body and natural sweetness to every spoonful. Fresh sage, thyme, and a whisper of Ceylon cinnamon and turmeric give the broth a complexity that tastes like it took far more effort than it actually did. A splash of apple cider vinegar lifts all those deep, slow-cooked flavors and keeps the whole pot tasting bright rather than heavy. Every single ingredient here is straightforward and easy to verify, so there's no guesswork about what's in your bowl — just honest, whole-food cooking from start to finish. It's the kind of soup that fills the kitchen with an incredible smell and tastes even better the next day, making it a perfect candidate for batch cooking on a weekend afternoon.

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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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