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