*  Exported from  MasterCook  *
 
                           TRAILBLAZIN' BEEF SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Olive Oil
    2       lb           Chuck Pot Roast -- trimmed and
                         -cut into 1 cubes
    1       t            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       t            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
  
 
 
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