Los Barrios Caldo De Res (Beef Soup)
Ready In: 1 hr 40 mins
Serves: 6
Ingredients
- 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
- 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.
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