Trailblazin' beef soup

8 servings

Ingredients

Quantity Ingredient
6 tablespoons Olive Oil
2 pounds Chuck Pot Roast; trimmed and cut into 1\" cubes
1 teaspoon Garlic Powder
2 teaspoons Ground Cumin
2 larges Onions; each cut into 8 pieces
5 cups Beef Stock
3 cups Water
4 larges Cloves Garlic; minced
9 Red Potatoes; halved
4 Ears Corn; each cut into 4 pieces
3 Carrots; peeled and cut into 1\" chunks
2 mediums Zucchini; cut into 1\" pieces
½ cup Cilantro; coarsely chopped
1 teaspoon Salt
½ teaspoon Pepper

Directions

Heat 3 tb of the oil in a large skillet. Add meat, garlic powder and cumin; stir-fry until meat is well browned. Remove with a slotted spoon to an 8 quart stock pot.

Heat remaining 3 tb oil in th pan; add onion and saute until soft.

Transfer to the pot. Add remaining ingredients, bring to a boil.

Cover, reduce heat and simmer 1 hour or longer. Serve with flour tortillas or cornbread.

Per serving: 355 calories, 22 g protein, 37 g carbohydrate, 14 g fat, 3 g saturated fat, 41 mg cholesterol, 335 mg sodium, 4 g fiber.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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