Carrageenan Free Rosemary-Garlic Beef and Root Vegetable Soup

This hearty, deeply savory soup is the kind of meal that fills the kitchen with an aroma so good it draws everyone in before the bowls are even set on the table. Tender chunks of beef chuck are seared to a rich brown crust, then slow-simmered in bone broth alongside carrots, parsnips, turnips, sweet potato, and celery until everything is fall-apart soft and full of flavor. Rosemary, garlic, fresh ginger, and turmeric build a warming, aromatic base that feels nourishing from the very first spoonful. For anyone navigating carrageenan concerns, store-bought broths and packaged soups are often the trickiest category — many contain additives and thickeners that are easy to miss on a label. This recipe sidesteps all of that by calling for homemade or a verified AIP-compliant bone broth, and every other ingredient is a whole food you can inspect yourself. The apple cider vinegar deglazes the pot and brightens the broth naturally, no thickeners or stabilizers needed. What you get is a clean, rich, collagen-forward soup that thickens beautifully on its own as the beef and root vegetables break down during the long simmer. A scatter of fresh parsley at the end adds a pop of color and a little freshness to round it all out.

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