Peanut Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Peanut Free Beef and Root Vegetable Soup

This is the kind of soup that makes the whole house smell incredible — deeply savory beef, sweet root vegetables, and warm spices all simmering together into something truly satisfying. The beef chuck gets a proper sear in coconut oil before anything else happens, which builds a rich, caramelized base that carries through every spoonful. Carrots, parsnips, and turnips hold their shape beautifully after a long, slow simmer, giving you hearty bites alongside the fork-tender beef. A hit of fresh ginger and turmeric adds subtle warmth and color without overpowering the broth, and the apple cider vinegar at the end brightens everything up in a way you'll notice but won't be able to place. Kale stirred in at the finish wilts down perfectly and adds a little earthy depth to round out the bowl. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-checking anxiety — just good, honest cooking. Finish with a handful of fresh parsley and you've got a bowl that feels like serious effort without being complicated at all.

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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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