Sopa Sencilla - Simple Beef Broth

When my mom and I were cleaning out one of her kitchen cabinets, we found a box of recipes that she had clipped from newspapers and magazines. This one came from an article in the Houston Post (no longer in circulation), October 1989. The article was about traditional Mexican soup dishes and contained several wonderful and authentic recipes. This simple beef broth soup is great served as a first course or light lunch.

• Ready In: 2 hrs 40 mins
• Serves: 4

Ingredients

• 1  large  marrow, bone
• 1⁄2 lb  cubed beef
• 1  garlic clove
• 1  small onion
• 1⁄4 teaspoon cumin
• 2  tablespoons salt
• 1⁄2 teaspoon pepper
• 2  medium tomatoes
• 1 1⁄2 quarts water
• 1⁄2 cup rice
• 1  avocado

Directions

1. Peel and chop the onion, garlic, and tomatoes.
2. Put the bone, beef, garlic, onion, cumin, salt, pepper, tomatoes, and water in a large soup pot, bring to a boil, then simmer for 2 hours.
3. Drain the broth, reserving the beef and skimming away any fat.
4. Return the broth to the pot and heat to boiling. Add the rice and lower to medium heat. Simmer for 1/2 hour.
5. Shred the beef and return to the soup.
6. To serve, slice the avocado and lay the strips in the bottom of 4 soup bowls. Pour soup over avocado slices.