Summer Garden Beef Soup

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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.

You’ll need:

  • 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?

I shared this post with Fat Tuesday, Real Food Wednesday and Simple Lives Thursday.

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

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  1. says

    Oh, this looks SO yummy! I love crockpot soups or crockpot started soups. I made a slow cooker chicken soup this week and got a lovely gelled soup for the very first time. Woot! Will definitely be trying out this delicious looking stew.

  2. tara says

    Wardee, I LOVE chunky soups/stews. You can make them out of anything. Right now I’m eating a bowl of egg drop soup – chicken bone broth, swiss chard, leeks, fresh ginger and garlic, and pastured eggs. So fulfilling. The weather is still warm here, but I could eat soups and stews all year.

    • says

      Amanda — When you use squash, do you use it in chunks or do you puree it for the base? I have not made any squash soups, but I want to! We have a few volunteer fall squash plants, and I need uses for them. :)

      • says

        I always puree them. They seem to fall apart with cooking anyway – mine never seem to stay in chunks like potatoes do. My favorite is butternut squash, but we were just gifted about eight of the largest acorn squash I’ve ever seen, and if they don’t become soup, I’m not sure how we’ll eat them all!

  3. Stephanie says

    This was dinner tonight, except the tomatoes on the vine are not yet ripe, so… I threw in a jar of my own jarred salsa, and omitted the basil. It was great. Thanks for posting!


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