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Name: Trailblazin Beef Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 9 Red Potatoes; halved; 1/2 ts Pepper; 3 c Water; 2 lg Onions; each cut into 8; 3 Carrots; peeled and cut into; 1/2 c Cilantro; coarsely chopped; 1 ts Salt; 5 c Beef stock; 6 tb olive oil; 1 ts Garlic powder; 4 lg Garlic minced; 4 Ears Corn; each cut into; 2 lb Chuck Pot Roast; trimmed and; 2 ts Ground cumin; 2 md Zucchini; cut into 1" pieces

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INGREDIENTS

9 Red Potatoes; halved
1/2 ts Pepper
3 c Water
2 lg Onions; each cut into 8
3 Carrots; peeled and cut into
1/2 c Cilantro; coarsely chopped
1 ts Salt
5 c Beef stock
6 tb olive oil
1 ts Garlic powder
4 lg Garlic ; minced
4 Ears Corn; each cut into
2 lb Chuck Pot Roast; trimmed and
2 ts Ground cumin
2 md Zucchini; cut into 1" pieces

INSTRUCTIONS

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

NOTES

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Trailblazin Beef Soup

9 Red Potatoes; halved
1/2 ts Pepper
3 c Water
2 lg Onions; each cut into 8
3 Carrots; peeled and cut into
1/2 c Cilantro; coarsely chopped
1 ts Salt
5 c Beef stock
6 tb olive oil
1 ts Garlic powder
4 lg Garlic minced
4 Ears Corn; each cut into
2 lb Chuck Pot Roast; trimmed and
2 ts Ground cumin
2 md Zucchini; cut into 1" pieces

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

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Nutrition

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Serving Size: 1 Serving (787g)
Recipe Makes: 8 Servings

Calories: 119
Calories from Fat: 31 (26%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1207.6mg		42 %
Potassium 1222.6mg		32 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.1g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 119

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