Even though we don’t usually think of a nice warm bowl of beef soup as the star of summertime dining, this recipe’s fresh herbal flavors and crisp, sweet summer veggies make it the perfect – and EASY – go-to comfort food even during those hotter months. It’ll fill your kitchen with amazing aromas and your hungry bellies with delicious, always nutritious Nitschke Natural Beef grass-fed goodness. We’ve adapted our version of Mexican Summer Beef Soup from a State Fair of Texas 1st Place winner years back. I think you’ll agree that it’s completely worthy of that distinction.
6-8 servings, but doubles easily for a crowd – or once again!
Ingredients
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2 pounds NNBeef Roast, cut into 1-inch chunks, or 1 package NNBeef Stew Meat
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2 large onions, cut into 16 pieces each
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1 tsp garlic powder
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1 T ground cumin, to taste (We LOVE cumin around here!)
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2 T coconut oil
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4 cups strong beef stock (great use for a batch of Bone Broth)
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4 cups water
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4 lg cloves garlic, minced
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1 tsp salt
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1/2 tsp pepper
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1 bunch cilantro, washed and coarsely chopped
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3 carrots, peeled and cut into 1″ chunks
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9 red potatoes, scrubbed and cut into 1″ chunks
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4 ears fresh corn, cut from cob, or frozen kernels (organic = non-GMO)
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2 medium zucchini and/or yellow squash; quarter lengthwise, cut spears into 1″ slices
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flour tortillas or tortilla chips
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Avocado slices or chunks (optional)
Directions
- Brown beef with onions, garlic powder, and cumin in oil. Add stock, water, minced garlic, salt, pepper, and half the cilantro. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Add carrots, corn, and potatoes; continue simmering until tender, about 15 to 20 minutes. Add squash and return to a boil; simmer 5 minutes. Squash should remain crisp-tender.
- Add remaining chopped cilantro just before removing from heat. Ladle soup into bowls, garnish with cilantro sprigs and (optional) avocado, and serve with flour tortillas or chips and a simple citrus & greens salad with lime juice and honey. Let those fresh summer flavors delight your family and guests!
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