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Summer Soup

 Summer soup in a decorative bowl with spoon on a green napkin.

This soup was what we had for lunch, after Sunday church. I stayed home with kids that Sunday and made it while watching live stream of the service online (one of the hundreds reasons why I love technology). My husband loved the welcoming aroma of fresh soup as he walked into the door. I tried to use all the vegetables I had in the fridge to make it packed with not only flavor, but nutrition.

Top view of summer soup in a decorative white bowl with spoon and a green napkin.

I started off by boiling a chunk of beef, clarifying the broth and then building on flavor with vegetables. Adding finely diced peppers & herbs, after the soup was made, gave it a nice summer touch.

Other great Soups to try:

Summer Soup

A simple and hearty summer soup recipe made with vegetables and beef chunks.

Author: Marina | Let the Baking Begin
Course: Soup
Cuisine: American
Keyword: soup recipe, summer soup
Calories: 544 kcal
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 quart pot of soup


  • 3 qts water
  • 4 medium sized potatoes
  • 1 lb beef chuck
  • 3 strips bacon fat rendered, crispy
  • 1/2 cup pasta Ancini De Pe Pe
  • 1 large onion
  • 1 large carrot
  • 1 cup baby carrots roughly chopped
  • 1 can black beans rinsed
  • 1/2 cup red yellow bell pepper, finely chopped
  • 2 jalapeno peppers seeds removed, finely chopped
  • 1/4 Italian flat leaf parsley chopped
  • 4 tbsp scallions chopped
  • 1 tsp garlic powder
  • 1/2 black pepper
  • Salt to taste


  1. Fill pot with 3 quarts water. Wash meat, paper dry and place in the pot with water. Bring to boil. With a skimmer, collect impurities from the top, keep doing so throughout the whole cooking process. Cook for 2 hours. Add 1/2 whole onion (peeled) & 1 carrot (peeled). Keep cooking until the meat is fall apart tender. Shred the meat into small pieces, removing fat.
  2. Meanwhile, prep the rest of the ingredients. Render fat from bacon strips by cooking it in a skillet over medium heat until crispy, roughly chop. Peel, and dice potatoes into 1/2 cubes. Finely dice 1/2 an onion. Roughly chop baby carrots, or peel & chop into 1/3 chunks regular carrot. Remove the seeds from the pepper and finely dice. Chop parsley & scallions.
  3. Sautee onion in a skillet with a 2-3 tablespoons olive oil, until translucent and slightly golden.
  4. Once the meat is soft and tender, remove it from the pot and strain the broth, through 2 layers of paper towel (this will clarify it and remove fat). Add enough water to the clarified broth make 4 quarts and transfer the broth back into the pot. Bring to boil.
  5. Add potatoes, pasta, carrots & salt to taste , cook for about 7 minutes (until tender). Add sautéed onions, bacon, shredded beef & beans, bring to boil. Turn heat off, add finely diced pepper, jalapeno, parsley, scallions & garlic powder. Stir. Cover with lid and allow flavors to mend for about 20-30 minutes before serving.
Nutrition Facts
Summer Soup
Amount Per Serving
Calories 544 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Cholesterol 91mg30%
Sodium 244mg11%
Potassium 1304mg37%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 4g4%
Protein 28g56%
Vitamin A 7095IU142%
Vitamin C 32.6mg40%
Calcium 97mg10%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • yesenia avila

    It looks decious

    · Reply
  • Julia |

    Lots of color and lots of ingredients in this very pretty soup – love it!

    · Reply

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