Trail Blazin’ Beef Soup

2 lbs chuck pot roast, trimmed and cut into 1-inch cubes
1 tsp garlic powder, divided in half
2 tsp ground cumin, divided in half
6 tbsp olive oil, divided in half
2 large onions, cut into 8 pieces each
5 cups double-strength beef stock
3 cups water
4 large garlic cloves, minced
9 red potatoes, scrubbed and halved
4 ears sweet corn, cut into fourths

3 carrots, peeled and cut into 1-inch chunks
2 medium zucchini, cut into 1-inch pieces
1/2 cup cilantro, coarsely chopped
1 tsp salt
1/2 tsp pepper

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.
Add onion to skillet with remaining 3 tbsp 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

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