Artificial Food Coloring Free Maple & Apple Cider Pot Roast Soup
This is the kind of slow-cooked, deeply savory soup that makes the whole house smell incredible — warm spices, sweet root vegetables, and fall-apart beef all simmering together in a rich bone broth. The flavor comes from real, whole ingredients: pure maple syrup for a touch of sweetness, apple cider vinegar for brightness, and coconut aminos in place of conventional soy sauce, which can sometimes sneak in unwanted additives. Every ingredient here is naturally free of synthetic dyes, so there's no label-scanning anxiety — just honest, from-scratch cooking. Turmeric and ginger give the broth a gorgeous golden hue without a drop of artificial color, which is exactly the kind of kitchen win that feels almost too easy. The beef is seared first for that deep, caramelized crust, then slowly braised until it practically melts, while the carrots, parsnips, and sweet potatoes soak up every bit of that savory-sweet broth. A handful of fresh parsley at the end adds a pop of color that's entirely the real thing. Whether you're cooking for someone with sensitivities or just trying to keep things clean and wholesome, this soup delivers serious comfort without any shortcuts.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer 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.
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