Beef Vegetable Soup (Microwave) Recipe

• 1 1/2 lbs. boneless chuck cut into 3/4 inch pcs
• 2 tbsp. flour
• 1/2 teaspoon cumin
• 1/4 teaspoon grnd red pepper
• 1/2 c. minced onion
• 2 c. warm water
• 1 1/2 teaspoon instant beef bouillon granules
• 1 (14 1/2 ounce.) can Mexican style stewed tomatoes
• 1 (10 ounce.) pkg. frzn whole kernel corn, defrosted
• 1 sm. zucchini, cut into thin slices

1. Combine flour, cumin and red pepper.
2. Dredge beef pcs in mix.
3. Combine beef and onion in 2 1/2 qt microwave safe casserole.
4. Microwave on High for 6 min, stirring once.
5. Stir in warm water, bouillon granules and tomatoes; continue cooking, covered, on High 6 to 8 min or possibly till mix boils.
6. Stir well.
7. Reduce power to medium (50%) cover and continue cooking 25 to 27 min.
8. Stir well and allow to stand, covered, 5 min.
9. Stir in corn and zucchini.
10. Cover and microwave on High 4 to 6 min or possibly till vegetables are tender.
11. Stir well; allow to stand, covered, 5 min.
12. Makes 4 servings.

boneless chuck, flour, cumin, grnd red pepper, onion, water, instant beef bouillon granules, tomatoes, whole kernel corn, zucchini

Taken from cookeatshare.com/recipes/beef-vegetable-soup-microwave-55023 (may not work)