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 --