Carrageenan Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Carrageenan Free Beef and Root Vegetable Soup

This hearty, deeply satisfying soup is built on a foundation of slow-simmered beef chuck, earthy root vegetables, and a rich bone broth that fills the kitchen with an irresistible aroma. Carrageenan — a thickening agent derived from seaweed — sneaks into a surprising number of packaged broths, deli meats, and processed soups, making store-bought versions tricky to trust. Here, every ingredient is whole and straightforward, so you know exactly what's going into your bowl. The beef is seared in coconut oil until deeply browned, which builds a savory base that carries through the entire pot, while carrots, parsnips, and turnips become meltingly tender over a long, gentle simmer. A splash of apple cider vinegar brightens the broth, and fresh ginger with turmeric add a subtle warmth that makes this feel like more than just a basic weeknight soup. Kale stirred in at the end adds color and a little texture without overwhelming the cozy, rustic character of the dish. It's the kind of meal that tastes even better the next day, making it well worth the effort.

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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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