Recipe by Miss Annie
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.
Top Review by Gabby B
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!
- 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
Directions See How It's Made
- 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.