Cook1 hr 15 mins
From the Los Barrios Family Cookbook. This makes 6 main course bowls of soup. I have eaten this soup and it is wonderful. I have not made this soup at home.
- 5 lbs stew beef bones
- salt, to taste
- garlic powder, to taste
- 4 ears corn, husked an cut in half
- 6 celery ribs, cut into 1/2-inch pieces
- 3 carrots, peeled and cut into 1-inch pieces
- 4 potatoes, peeled and cut into 2-inch chunks
- 3 tomatoes, cut into wedges
- 3 zucchini, cut into 2-inch chunks
- 2 onions, cut into 6 wedges
- 1⁄2 head cabbage, cut into quarters
- 1 green bell pepper, sliced
- 6 cups rice, Spanish rice, cooked and hot
- 1 lemon, cut into 6 wedges
- Place bones in large stockpot, add water to cover by 6 inches.
- Bring to boil, reduce heat and boil gently for 45 minutes.
- Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
- Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
- Ladle soup into 6 large bowls.
- Add 1 cup rice to each bowl.
- Squeeze juice from a lomon wedge over each bowl.
- Serve immediately as a main course.
Great recipe! Quite accurate, while most Mexican people don't add tomatoes to their caldo, there are some people out there who do. It really depends what region from Mexico you're from. I would suggest some minor changes to improve the flavor, like instead of using garlic powder, try some fresh minced garlic. I also mince my onion instead of quarters, that's purely to trick the people in my household who don't like onions. I add them early along with a handful of fresh cilantro in order to flavor the broth. I don't use celery, mainly because I don't like it :P I guess I could always mince it but I rather not, heh heh heh. I use chayote squash, if you can find it where you live and use small potatoes whole, instead of cutting the big potatoes to avoid a starchy soup. I don't like cabbage either. In some Mexican regions, people add plantain bananas to the soup also. It's really a very versatile soup, for you to add your veggies that are about to go expire. I sometimes add mushrooms too, just personal preference, nothing authentic about that. If you like the flavor, garnish with diced onions and fresh cilantro. Thanks for the recipe, I was just looking for the amount of heat I should been cooking in, but I thought I would rate your recipe, thanks!
Awesome recipe. To make the soup lower in fat, I used lean stew meat instead of beef bones. I also used fresh garlic instead of powder.
Sorry but the real caldo de res you don%u2019t put tomatoes, garlic and bell peppers ok and when you are going to add the vegetables after the meat is done you add them all at one time and just make sure that you don%u2019t overcook them.
Replacing the celery with cilantro and your soup will taste a lot better if you like cilantro I do it gives it a better taste than with celery.