Oats Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

This is the kind of soup that makes the whole kitchen smell incredible — deeply savory beef, earthy root vegetables, and warm spices all simmering together into something genuinely restorative. Chunks of beef chuck are seared until deeply browned before joining carrots, parsnips, and turnips in a rich bone broth, building layers of flavor that taste like they took all day. A splash of apple cider vinegar brightens everything up, while turmeric, thyme, and fresh ginger add a subtle warmth that keeps each spoonful interesting. Hearty soups can sometimes sneak in grains or thickeners that make them off-limits, but this one gets its body entirely from the vegetables and slow-simmered collagen from the broth — no fillers needed. Kale is stirred in at the end so it wilts just enough to become tender without losing its color or bite. It's a complete, satisfying bowl that works just as well for a weeknight dinner as it does for meal-prepped lunches throughout the 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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