Our nights are refreshingly cool, yet the garden is still producing. This is perfect weather for warming harvest soups. At least I think so! Make use of your crockpot to cook beef until tender, then combine with flavorful and colorful summer vegetables. I have been serving grain-free almond bread on the side.
- 2 to 4 beef rib steaks, bone in preferably — or even stew meat
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 medium zucchini, quartered lengthwise, then sliced
- 1/4 cup butter or coconut oil
- 5 juicy, ripe tomatoes, diced
- 1/4 to 1/2 cup of fresh basil leaves
- sea salt and pepper, to taste
- sour cream (optional)
Put the beef in the crockpot and cover with water. Turn on to high for one hour, then turn down to low. Cook for 12 to 24 hours until beef is tender. Turn off crockpot.
In a soup pot, saute onion, garlic and zucchini in butter until softened. Pull beef out of crockpot (and off the bone if necessary) and transfer to the pot in bite size chunks. Transfer the beef cooking liquid to the pot until everything is covered or to your desired consistency.
Add diced tomatoes and basil. Bring all to a simmer. Add salt and pepper to taste. Turn off heat. If desired, serve with a dollop of sour cream on top.
What are your favorite late summer / fall meals to make use of garden abundance?
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