MSG Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

This hearty, deeply satisfying soup is built on a foundation of slow-simmered beef chuck, earthy root vegetables, and a rich bone broth that does all the heavy lifting in the flavor department. Every ingredient here is whole and straightforward — no seasoning packets, no canned shortcuts, no hidden additives to second-guess. That matters a lot when you're trying to avoid monosodium glutamate, because it lurks in so many store-bought broths, spice blends, and pre-marinated meats without being obvious on the label. The beef gets a proper sear in coconut oil first, building that deep, caramelized crust that makes the broth taste like it simmered all day — because it does. Carrots, parsnips, and turnips bring natural sweetness and body, while fresh ginger, turmeric, thyme, and oregano layer in warmth and complexity the clean way. A splash of apple cider vinegar brightens everything up, and a handful of kale stirred in at the end adds color and a little bite. It's the kind of bowl that feels genuinely nourishing, not just filling, and a scatter of fresh parsley on top makes it 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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