Legume Free Rosemary-Garlic Pot Roast Soup
This is the kind of deeply satisfying, stick-to-your-ribs soup that makes you want to stay in the kitchen all afternoon. Tender chunks of beef chuck are seared until a serious crust forms, then slow-simmered in bone broth with rosemary, thyme, and bay leaves until everything is fall-apart soft and the broth turns rich and glossy. Carrots, parsnips, celery, and sweet potato round out the pot with natural sweetness and body — no thickeners, no fillers, just real vegetables doing their thing. A splash of apple cider vinegar lifts the whole broth and keeps the flavors bright against all that savory depth. For anyone navigating a legume-free approach, soups can be a minefield of hidden beans, lentils, or pea-based broths — this one sidesteps all of that cleanly, relying on a clean bone broth and straightforward whole-food ingredients. Ground turmeric and ginger add a subtle warmth that makes the broth taste like it has been going for days. Finish each bowl with a handful of fresh parsley and you have a proper, nourishing meal that feels like a Sunday roast in soup form.
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 2-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed and peeled
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 6 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp apple cider vinegar
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
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 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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