Capsaicin Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Capsaicin Free Beef and Root Vegetable Soup

This hearty, slow-simmered soup is everything you want on a cold day — tender chunks of beef chuck, sweet carrots, earthy parsnips and turnips, and a rich bone broth base that tastes like it's been going all afternoon. The deep flavor comes from a proper sear on the beef and a warm spice blend of turmeric, thyme, and oregano, so there's absolutely no need for heat to make this dish interesting. For anyone avoiding capsaicin, that's often the tricky part with soups and stews — so many recipes lean on chili flakes, cayenne, or hot paprika for depth, but this one builds its complexity through aromatics, ginger, and good technique instead. The apple cider vinegar adds a subtle brightness that balances the richness of the broth without any spicy bite. Kale gets stirred in at the end, wilting into the pot and adding color and a little earthiness to round everything out. It's a genuinely satisfying, full-flavored bowl that doesn't ask you to compromise on taste just because the heat is off the table.

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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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