Legume Free Maple & Apple Cider Pot Roast Soup
This is cold-weather comfort food at its most satisfying — tender, slow-simmered beef in a rich, golden broth that smells like a Sunday roast and tastes even better. The magic here is in the balance of apple cider vinegar and pure maple syrup, which give the broth a subtle sweet-tart depth that makes every spoonful feel layered and intentional. Carrots, parsnips, and sweet potatoes soak up all that savory goodness as they simmer, turning buttery-soft while the beef practically falls apart on its own. Coconut aminos bring a gentle umami note without any soy, and the whole pot gets its body from bone broth rather than any legume-based thickener or filler. For anyone navigating a legume-free lifestyle, soups can be a minefield of hidden lentils, bean-based broths, or pea protein additives — this one sidesteps all of that with a completely clean ingredient list. A quick sear on the beef before the long simmer is the one step worth not rushing, because that deep brown crust is what gives the broth its incredible color and richness. Finish with a handful of fresh parsley and you have a bowl that looks as good as it tastes.
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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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