Cinnamon Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Cinnamon Free Beef and Root Vegetable Soup

This hearty, slow-simmered pot is exactly the kind of soul-warming meal you want on a cold evening — tender chunks of beef chuck, earthy root vegetables, and a rich bone broth base that tastes like it's been cooking all day (because it basically has). Cinnamon has a sneaky way of showing up in spice blends, store-bought broths, and even pre-mixed seasoning packets marketed for beef stews, so building this soup from scratch with individual herbs and spices keeps everything clean and worry-free. The flavor here comes from turmeric, thyme, oregano, fresh ginger, and a splash of apple cider vinegar that brightens the whole pot without relying on any warm baking spices. Searing the beef in coconut oil before anything else is the move that makes this soup taste deeply savory rather than just boiled — don't skip it. Parsnips and turnips join the carrots to give the broth a naturally sweet, slightly peppery backbone, and a handful of kale stirred in at the end adds color and a little bite. It's a complete, satisfying bowl that doesn't feel like it's missing anything.

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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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