I made a few changes, I added: 1 Anaheim pepper, 1/2 green pepper, 1 full teaspoon of oregano, 2 bay leaves, 1/2 teaspoon cumin, 1 package Lipton mushroom/onion soup, one of each squash posted, and 1 can of chopped tomatoes with Mexican seasonings.
We've made this recipe several times and love it. Instead of a bone-in beef shank, we just use some kind of chunked boneless steak with a condensed homemade beef stock. We don't have access to chayotes, so we use zucchinis instead. Highly recommend this soup!
FANTASTIC! I would give this 10 stars if I could. I made this recipe as written with only a few substitutions. For the meat I used 4 beef shanks, 1 large beef short rib (butcher cut into 6 or 7 pieces), and 4 large pieces of oxtail. Instead of using beef broth, I browned the shanks and rib pieces over high heat to get more flavor, then added the oxtail, onions, salt and pepper and sauted as directed. In step 3, I added plain water and a small can of diced tomatoes. For the veggies, the only change was to use Mexican zucchini. Other than that, I followed the recipe as written. AWSOME! My husband, who is Mexican, loved it. My children loved it as well. They said, "The potatoes taste like french fries!" This recipe makes a huge pot of soup. The amount of servings depends on who you are serving, but it is easily 6-8.
I made this soup, it was very tasty. However I used a bit more meat and I only used 2 corn ears, 2 carrots, 4 small potatoees, and half a cabbage head. There was still far more veges, than meat, a better ratio IMO. Even with the reduced veges I reckon this recipe easily serves 6-8 ! pretty easy and very nice. I added some chili for extra kick!...