Paraben Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Paraben Free Beef and Root Vegetable Soup

This hearty, slow-simmered soup is the kind of bowl that makes you want to pull on a sweater and stay in all day. Chunks of beef chuck are seared until deeply browned, then braised low and slow with carrots, parsnips, turnips, and celery until everything is fall-apart tender and the broth is rich with flavor. A splash of apple cider vinegar brightens the whole pot, while turmeric, thyme, oregano, and fresh ginger layer in warmth without overwhelming the natural sweetness of the root vegetables. Kale is stirred in at the end, wilting gently into the broth and adding color and a subtle earthiness to every spoonful. For anyone navigating parabens in their diet, the challenge often comes down to processed ingredients and preservative-heavy pantry staples — this recipe sidesteps all of that by leaning entirely on whole, unprocessed foods. Coconut oil, bone broth, and fresh aromatics do all the heavy lifting here, so there's no need to scrutinize labels or worry about hidden additives. Every ingredient is exactly what it says it is, which makes this soup as clean and straightforward as cooking gets. Finish each bowl with a scatter of fresh parsley and you've got a deeply satisfying meal that's as nourishing as it looks.

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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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