Gut Friendly Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Gut Friendly Beef and Root Vegetable Soup

Few things are as deeply satisfying as a pot of slow-simmered beef and vegetable soup, and this one is built from the ground up with your digestive system in mind. Bone broth forms the nourishing base, bringing natural collagen and minerals that support gut lining health, while apple cider vinegar adds a gentle tang that also aids digestion. The beef chuck is seared until deeply browned before a long, low simmer makes it completely fork-tender — no tough or hard-to-digest bites here. Carrots, parsnips, and turnips cook down until soft and sweet, and a handful of kale is stirred in at the end so it wilts without losing its goodness. Fresh ginger and turmeric do double duty, adding warmth and depth while also bringing well-known anti-inflammatory properties to the bowl. Coconut oil keeps the whole thing free from seed oils, and every ingredient on the list is whole, recognizable, and easy to trace. This is the kind of soup that genuinely makes you feel better after eating it — not just full, but actually restored.

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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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