Shellfish Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Shellfish Free Beef and Root Vegetable Soup

This is the kind of soup that makes the whole house smell incredible — deeply savory, warmly spiced, and built on a foundation of properly seared beef and earthy root vegetables. Chunks of beef chuck are browned until they develop a serious crust, then slow-simmered in bone broth until they're fall-apart tender, which gives the broth a richness that's hard to beat. Carrots, parsnips, and turnips soak up all that flavor as they cook down, while fresh ginger and turmeric add a subtle warmth that keeps every spoonful interesting. A splash of apple cider vinegar brightens the whole pot, and a handful of kale stirred in at the end adds color and a little bite without overwhelming the other flavors. Every ingredient here is straightforward and naturally free from shellfish, so there's no need to scrutinize labels or worry about hidden seafood-based additives sneaking into your bowl. It's hearty enough to be a full meal on its own, and even better the next day once the flavors have had time to settle.

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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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