Our nights are refreshingly cool, yet the garden is still producing. It’s perfect weather to enjoy Grandma Mabel’s Sauerkraut & Spare Ribs and warming harvest soups (like Creamy Fall Harvest Soup). 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.
Summer Garden Beef Soup
Ingredients
- 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 grass-fed butter or coconut oil
- 5 tomatoes ripe and juicy, diced
- 1/4 to 1/2 cup basil leaves fresh
- sea salt to taste
- pepper to taste
- sour cream optional
Instructions
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Put the beef in the crockpot and cover with water.
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Turn on to high for one hour, then turn down to low.
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Cook for 12 to 24 hours until beef is tender.
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Turn off crockpot.
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In a soup pot, saute onion, garlic and zucchini in butter until softened.
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Pull beef out of crockpot (and off the bone if necessarand transfer to the pot in bite size chunks.
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Transfer the beef cooking liquid to the pot until everything is covered or to your desired consistency.
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Add diced tomatoes and basil.
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Bring all to a simmer.
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Add salt and pepper to taste.
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Turn off heat.
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If desired, serve with a dollop of sour cream on top.
Recipe Notes
A serving grain-free almond bread is delicious on the side.
What are your favorite late summer / fall meals to make use of garden abundance?
...without giving up the foods you love or spending all day in the kitchen!
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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.
hobby baker — Yay for you that your soup gelled! 🙂 I am a chicken soup lover, too.
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.
Oh, me too, Tara! Love them! Yours sounds so good. 🙂
Tara, that sounds absolutely amazing. I wish I had some!
Looks so delicious! I love soup made from fall squash – especially butternut. I have a great recipe that includes black beans.
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. 🙂
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!
Can we come to your house for dinner? 😉
Yes, of course. 🙂
Going to try this soon. Looks yummy!!!!!!!!!!!!!!!!!!
Thanks for linking your great post to FAT TUESDAY. Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/09/fat-tuesday-september-20-2011/
Made this for dinner tonight! A winner! Thanks for sharing the recipe!
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!