MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trail Blazin' Beef Soup
 Categories: Soup/stew, Main dish, Meats
      Yield: 6 Servings
 
      2 lb Chuck pot roast
           -- trimmed and cut
           -- into 1-inch cubes
      1 ts Garlic powder; divided
      2 ts Ground cumin; divided
      6 tb Olive oil; divided
      2 lg Onions
           -- cut into 8 pieces each
      5 c  Double-strength beef stock
      3 c  Water
      4 cl Garlic; minced
      9    Red potatoes
           -- scrubbed and halved
      4    Ears corn; cut into fourths
      3    Carrots; peeled and cut
           -- into 1-inch chunks
      2 md Zucchini
           -- cut into 1-inch pieces
    1/2 c  Cilantro, coarsely chopped
      1 ts Salt
    1/2 ts Pepper
 
  Cooking time: 1 hour
  
  Heat 3 tb oil in a large skillet. Stir-fry meat, garlic powder
  and cumin. Remove with slotted spoon to a 6-8 quart stock pot.
  
  Add onion to skillet with remaining 3 tb oil and saute until
  soft. Remove to stock pot.
  
  Add all remaining ingredients to stock pot. Bring to a boil. Cover,
  reduce heat and simmer 1 hour or longer.
  
  Serve with flour tortillas.

  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org

  Source: San Francisco Chronicle, 3 May 1995
  Typed by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA
 
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