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trail blazin' beef soup

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D, E
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Chuck pot roast trimmed and cut into 1-inch cubes

  2. 1 teaspoon Garlic powder; divided

  3. 2 teaspoons Ground cumin; divided

  4. 6 tablespoons Olive oil; divided

  5. 2 larges Onions cut into 8 pieces each 5 cups Double-strength beef stock

  6. 3 cups Water

  7. 4 larges Garlic cloves; minced

  8. 9 Red potatoes scrubbed and halved

  9. 4 Ears corn; cut into fourths

  10. 3 Carrots; peeled and cut into 1-inch chunks

  11. 2 mediums Zucchini cut into 1-inch pieces

  12. cup Cilantro, coarsely chopped

  13. 1 teaspoon Salt

  14. teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. Serves 6-8 Cooking time: 1 hour 1. Heat 3 Tbsp. oil in a large skillet. Stir-fry meat, garlic powder and cumin. Remove with slotted spoon to a 6-8 quart stock pot.

  2. Add onion to skillet with remaining 3 Tbsp. oil and saute until soft.

  3. Remove to stock pot.

  4. Add all remaining ingredients to stock pot. Bring to a boil. Cover, reduce heat and simmer 1 hour or longer.

  5. Serve with flour tortillas.

  6. * COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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