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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Main Dishes Ā» Summer Garden Beef Soup

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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.

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.

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.
4.5 from 2 votes
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Summer Garden Beef Soup

Course Soup
Author Wardee Harmon

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

  1. Put the beef in the crockpot and cover with water.
  2. Turn on to high for one hour, then turn down to low.
  3. Cook for 12 to 24 hours until beef is tender.
  4. Turn off crockpot.
  5. In a soup pot, saute onion, garlic and zucchini in butter until softened.
  6. Pull beef out of crockpot (and off the bone if necessarand transfer to the pot in bite size chunks.
  7. Transfer the beef cooking liquid to the pot until everything is covered or to your desired consistency.
  8. Add diced tomatoes and basil.
  9. Bring all to a simmer.
  10. Add salt and pepper to taste.
  11. Turn off heat.
  12. If desired, serve with a dollop of sour cream on top.

Recipe Notes

AĀ servingĀ grain-free almond breadĀ is delicious on the side.

Ā 

What are your favorite late summer / fall meals to make use of garden abundance?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Main Dishes Main Dishes (Gluten-Free) Recipes Soups & Stews Soups & Stews (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. hobby baker says

    September 20, 2011 at 11:25 am

    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.

    Reply
    • Wardee says

      September 20, 2011 at 2:55 pm

      hobby baker — Yay for you that your soup gelled! šŸ™‚ I am a chicken soup lover, too.

      Reply
  2. tara says

    September 20, 2011 at 11:40 am

    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.

    Reply
    • Wardee says

      September 20, 2011 at 2:53 pm

      Oh, me too, Tara! Love them! Yours sounds so good. šŸ™‚

      Reply
    • Sustainable Eats says

      September 24, 2011 at 4:34 pm

      Tara, that sounds absolutely amazing. I wish I had some!

      Reply
  3. Amanda Z says

    September 20, 2011 at 11:48 am

    Looks so delicious! I love soup made from fall squash – especially butternut. I have a great recipe that includes black beans.

    Reply
    • Wardee says

      September 20, 2011 at 2:54 pm

      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. šŸ™‚

      Reply
      • Amanda Z says

        September 21, 2011 at 4:59 am

        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!

        Reply
  4. Emily says

    September 20, 2011 at 2:59 pm

    Can we come to your house for dinner? šŸ˜‰

    Reply
    • Wardee says

      September 20, 2011 at 9:47 pm

      Yes, of course. šŸ™‚

      Reply
  5. penny thompson says

    September 22, 2011 at 4:30 pm

    Going to try this soon. Looks yummy!!!!!!!!!!!!!!!!!!

    Reply
  6. Jill says

    September 23, 2011 at 9:53 am

    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/

    Reply
  7. Angela Graham Campbell via Facebook says

    September 28, 2011 at 5:00 pm

    Made this for dinner tonight! A winner! Thanks for sharing the recipe!

    Reply
  8. Stephanie says

    August 26, 2014 at 2:35 pm

    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!

    Reply
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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.

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