Trail blazin' beef soup

6 Servings

Ingredients

Quantity Ingredient
2 pounds Chuck pot roast trimmed and cut into 1-inch cubes
1 teaspoon Garlic powder; divided
2 teaspoons Ground cumin; divided
6 tablespoons Olive oil; divided
2 larges Onions cut into 8 pieces each
5 cups Double-strength beef stock
3 cups Water
4 larges Garlic cloves; minced
9 Red potatoes scrubbed and halved
4 Ears corn; cut into fourths
3 Carrots; peeled and cut into 1-inch chunks
2 mediums Zucchini cut into 1-inch pieces
½ cup Cilantro, coarsely chopped
1 teaspoon Salt
½ teaspoon Pepper

Directions

Serves 6-8

Cooking time: 1 hour

1. Heat 3 Tbsp. oil in a large skillet. Stir-fry meat, garlic powder and cumin. Remove with slotted spoon to a 6-8 quart stock pot.

2. Add onion to skillet with remaining 3 Tbsp. oil and saute until soft.

Remove to stock pot.

3. Add all remaining ingredients to stock pot. Bring to a boil. Cover, reduce heat and simmer 1 hour or longer.

4. Serve with flour tortillas.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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