Title: Trailblazin' Beef Soup
Categories: Soups, Main dish, Kooknet
Yield: 8 Servings

6 tb Olive Oil
2 lb Chuck Pot Roast; trimmed and
-cut into 1" cubes
1 ts Garlic Powder
2 ts Ground Cumin
2 lg Onions; each cut into 8
-pieces
5 c Beef Stock
3 c Water
4 lg Cloves Garlic; minced
9 Red Potatoes; halved
4 Ears Corn; each cut into
-4 pieces
3 Carrots; peeled and cut into
-1" chunks
2 md Zucchini; cut into 1" pieces
1/2 c Cilantro; coarsely chopped
1 ts Salt
1/2 ts Pepper

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini