Artificial Food Coloring Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Artificial Food Coloring Free Beef and Root Vegetable Soup

This hearty, slow-simmered pot is exactly the kind of meal that makes you want to pull up a chair and stay awhile. Tender chunks of seared beef chuck mingle with carrots, parsnips, turnips, and kale in a rich bone broth that builds deep, genuine flavor from real ingredients alone. Every component in the pot is whole and recognizable, which means there's no need to scrutinize labels for synthetic dyes or mystery additives hiding in a seasoning packet or store-bought broth. The turmeric and ginger bring a warm, earthy depth that makes the soup taste far more complex than the straightforward ingredient list suggests. Searing the beef first is the move that sets this recipe apart — that golden crust dissolves into the broth during the long simmer, giving the whole pot a savory backbone you just can't shortcut. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. Finish with a handful of fresh parsley and you've got a bowl that's as nourishing as it looks.

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Ingredients

6 servings

1 ½ lb beef chuck, cut into 1-inch cubes
2 tbsp coconut oil
1 tsp salt, divided
1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and cut into ½-inch rounds
2 medium parsnips, peeled and cut into ½-inch pieces
2 medium turnips, peeled and cut into 1-inch cubes
2 stalks celery, sliced ½-inch thick
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
6 cups bone broth
1 tbsp apple cider vinegar
2 cups kale, stems removed and leaves roughly chopped

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry 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 without crowding — work in two batches if needed — 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.
2
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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