Legume Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Legume Free Beef and Root Vegetable Soup

Hearty, warming, and built entirely around real whole foods, this soup is the kind of meal that makes you want to pull out your biggest pot and let something good simmer all afternoon. Chunks of beef chuck are seared until deeply browned before joining a lineup of carrots, parsnips, turnips, and kale in a rich bone broth base — the result is deeply savory and satisfying in a way that feels genuinely nourishing. The apple cider vinegar adds a subtle brightness that lifts the whole pot, while turmeric, thyme, and oregano give it that slow-cooked depth you'd expect from something that took far more effort than it actually did. For anyone navigating a legume-free approach, soups can be a minefield of hidden lentils, chickpeas, or bean-based thickeners — but every ingredient here is straightforward and easy to verify. The bone broth and collagen-rich beef chuck do all the heavy lifting to create a broth that's naturally full-bodied without any legume-based additions. Finishing with wilted kale stirred in at the end keeps a little freshness and color in the bowl. A scatter of fresh parsley on top is optional, but it's a nice touch that makes the whole thing look as good as it tastes.

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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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