Nitrate & Nitrite Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Nitrate & Nitrite Free Beef and Root Vegetable Soup

Hearty, warming, and built entirely from whole ingredients, this chunky pot of beef and root vegetables is the kind of soup that makes you want to stay in all weekend. Chunks of seared chuck get deeply browned in coconut oil before slow-simmering with carrots, parsnips, turnips, and kale until everything is fall-apart tender and the broth is rich with turmeric, thyme, and oregano. The apple cider vinegar adds a quiet brightness that keeps the flavors from feeling heavy, and the bone broth base means every spoonful has real body and depth. For anyone avoiding processed meats and cured products — which are the most common sources of added nitrates and nitrites — this recipe is a genuinely satisfying alternative that doesn't ask you to compromise on comfort or flavor. Every single ingredient here is fresh, whole, or minimally processed, so there's nothing hidden to worry about. It's the kind of soup that tastes like it simmered all day, because it basically did, and a handful 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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