High Fructose Corn Syrup Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

High Fructose Corn Syrup Free Beef and Root Vegetable Soup

This hearty, deeply satisfying soup is built on a foundation of seared beef chuck, earthy root vegetables, and a rich bone broth that comes together into something that tastes like it's been simmering all day — because it has. The real beauty here is that every single ingredient is whole and unprocessed, so there's no need to squint at a label hunting for hidden sweeteners or corn-derived additives that sneak into so many packaged broths and seasoning blends. Coconut oil, fresh aromatics, and a splash of apple cider vinegar do all the heavy lifting in the flavor department, no shortcuts required. Searing the beef in batches before building the broth is the move that takes this from good to genuinely great — that deep brown crust adds a savory richness that carries through every spoonful. Carrots, parsnips, and turnips melt into the broth over a long, slow simmer while the kale stirred in at the end keeps things bright and a little earthy. A pinch of turmeric and fresh ginger give the whole pot a subtle warmth that makes this feel nourishing in the best possible way. It's the kind of soup you'll want to make on a Sunday and eat all week.

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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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