Trailblazin Beef Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Olive Oil,
2 lbs: Chuck Pot Roast, trimmed and cut into 1" cubes
1 tsp: Garlic Powder,
2 tsp: Ground Cumin,
2 large: Onions, each cut into 8 pieces
5 cup: Beef Stock,
3 cup: Water,
4 large: Cloves Garlic, minced
9: Red Potatoes, halved
4 Ears: Corn, each cut into 4 pieces
3: Carrots, peeled and cut into 1" chunks
2 medium: Zucchini, cut into 1" pieces
1/2 cup: Cilantro, coarsely chopped
1 tsp: Salt,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp