Trail Blazin Beef Soup



INGREDIENTS:

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 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

DIRECTIONS:

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. Remove to stock pot.

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

4. Serve with flour tortillas.



Trail Blazin Beef Soup