BHA & BHT Free Rosemary-Garlic Beef and Root Vegetable Soup
Deeply savory and built entirely from whole, recognizable ingredients, this hearty soup is the kind of pot you want simmering on the stove all afternoon. Beef chuck is seared until a proper brown crust forms, then slow-simmered in bone broth alongside carrots, parsnips, turnips, sweet potato, and celery until everything is fall-apart tender and the broth turns rich and silky. Fresh rosemary, garlic, ginger, and turmeric do the heavy lifting on flavor, so there's no need for any packaged seasoning blends or shelf-stable shortcuts that often sneak in synthetic preservatives like BHA and BHT. Coconut oil and apple cider vinegar round out the base, keeping every single ingredient clean and straightforward. For anyone navigating synthetic antioxidant additives in food, the trickiest part is usually the broth ā this recipe calls for homemade or a compliant brand, which takes the guesswork off the table entirely. A scatter of fresh flat-leaf parsley at the end adds a bright finish to what is otherwise a deeply warming, stick-to-your-ribs bowl. It's the kind of soup that tastes like it took serious effort, even though the process is mostly just patience.
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Learn more āIngredients
6 servings
For the soup
- 2 lb beef chuck, cut into 1 Ā½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 2 tbsp apple cider vinegar
- 8 cups bone broth (homemade or aip-compliant brand)
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 2 stalks celery, sliced into Ā½-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef chuck cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.
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