MSG Free Rosemary-Garlic Beef and Root Vegetable Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

MSG Free Rosemary-Garlic Beef and Root Vegetable Soup

Hearty, warming, and built entirely from whole ingredients, this beef and root vegetable soup is the kind of pot that makes your kitchen smell incredible for hours. Every component here is naturally free of added glutamates — the depth of flavor comes from properly seared chuck, a fragrant hit of rosemary and garlic, and a long, slow simmer in bone broth rather than from any flavor-enhancing shortcuts. That initial sear is key: letting the beef develop a deep brown crust before it ever meets the liquid builds a richness that packaged soups try to fake with additives. Apple cider vinegar lifts all those browned bits off the bottom of the pot, adding brightness without anything artificial. Carrots, parsnips, turnips, and sweet potato go in during the final stretch, turning tender and soaking up every bit of that savory, herb-laced broth. The result is a genuinely satisfying bowl — complex, nourishing, and completely clean — that proves you don't need a single ingredient you can't pronounce to make something this good. A scatter of fresh parsley at the end keeps it feeling vibrant right up until the last spoonful.

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Ingredients

6 servings

For the soup

2 lb beef chuck, cut into 1 ½-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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 ½-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 3–4 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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