BHA & BHT Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

BHA & BHT Free Beef and Root Vegetable Soup

Hearty, deeply savory, and built entirely from whole, unprocessed ingredients, this soup is the kind of meal that makes the whole kitchen smell incredible. BHA and BHT are synthetic preservatives found in a surprising number of packaged broths, seasoning blends, and even cooking oils — so a recipe that starts from scratch with coconut oil, bone broth, and fresh aromatics is a genuinely clean way to eat without compromise. The beef chuck gets a proper sear in the Dutch oven before a long, slow simmer, which means the meat turns fork-tender and the broth develops real depth without any shortcuts. Carrots, parsnips, and turnips bring natural sweetness and body, while ginger, turmeric, and dried herbs layer in warmth and complexity. A splash of apple cider vinegar brightens everything right before the kale goes in, giving the finished bowl a subtle lift that keeps it from feeling heavy. This is the kind of soup that tastes even better the next day, making it a smart choice for batch cooking when you want something nourishing ready to go.

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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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