Ingredients
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5
-
-
-
4
-
6
-
3
-
4
-
3
-
3
-
2
-
-
-
-
-
Directions
Los Barrios Caldo De Res Beef Soup, 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., Enjoyed your recipe so much! Very similar to our family recipe, except for a little tweeking of my own: I like to use Beef Shank meat and Beef Bones with BONE MARROW still in them to give the soup a more delicious taste. I wash the meat and bones really good before use them. I also prefer to peel my carrots and my potatoes. I like to add 1 can of garbanzo beans and fresh green beans too. FIRST, I wash the meat and bones and put these in a large pot filled with cool water together with 5 peeled garlic cloves and salt. This cooks covered at rapid boil for 1 1/2 to 2 hours depending on the amount of meat. During the cooking time of the meat I check for any foam that rises to the top and remove it. After 1/12 hrs. to 2 hours of rapid boiling, I check the meat for tenderness and remove the garlic. Then I add 1/2 med onion, 3 celery sticks cut-up, and the veggies: 3 peeled and cut-up carrots, 3 corns cut in 1/2, 4 med peeled russet potatoes cut in half, 1/2 can garbanzo beans, and a small bunch of fresh green beans. I cover and bring it to a rapid boil again and cook for 15 minutes. After 15 min. I check if the soup needs more salt, I add more if necessary. Finally I add the cabbage 1/2 a head cut in quarters, 3 cut-up zucchini, and 3 sprigs of cilantro. I cover and bring it to a rapid boil again and cook it for another 10 minutes. It should be done now. When all is done, I serve my soup in a bowl and add some minced chives, minced cilantro, a little bit of minced serrano chile, and some squeezed lime juice. The soup goes good with fresh corn or flour tortillas and a side plate of Mexican rice and slices of Avocado. Thanks so much for your recipe!!!, Awesome recipe. To make the soup lower in fat, used lean stew meat instead of beef bones. I also used fresh garlic instead of powder.
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Steps
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1
Done
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Place Bones in Large Stockpot, Add Water to Cover by 6 Inches. |
|
2
Done
|
Bring to Boil, Reduce Heat and Boil Gently For 45 Minutes. |
|
3
Done
|
Stir in Salt, Garlic Powder. Then Add Corn, Celery and Carrots. Boil Another 15 Minutes. |
|
4
Done
|
Add Potatoes, Tomatoes, Zucchini, Onion, Cabbage, and Bell Pepper. Boil For 15 Minutes Longer. |
|
5
Done
|
Ladle Soup Into 6 Large Bowls. |
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6
Done
|
Add 1 Cup Rice to Each Bowl. |
|
7
Done
|
Squeeze Juice from a Lomon Wedge Over Each Bowl. |
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8
Done
|
Serve Immediately as a Main Course. |
