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Trailblazin' Beef Soup

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      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
 
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