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Caldo de Res, Beef Soup

Miss Annie
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Ingredients:
  • 5 lbs stew beef bones
  • salt, to taste
  • garlic powder, to taste
  • 4 corn husks and 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
  • 2onions, cut into 6 wedges
  • 1⁄2 head cabbage, cut into quarters
  • 1 green bell pepper sliced
  • 6 cups rice, Spanish rice, cooked and hot
  • 1lemon, cut into 6 wedges
Instructions:
  1. Place bones in a large stockpot, and add water to cover by 6 inches.
  2. Bring to a boil, reduce heat, and boil gently for 45 minutes.
  3. Stir in salt, and garlic powder. Then add corn, celery, and carrots. Boil another 15 minutes.
  4. Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
  5. Ladle soup into 6 large bowls.
  6. Add 1 cup of rice to each bowl.
  7. Squeeze juice from a lemon wedge over each bowl.
  8. Serve immediately as a main course.
Caldo de Res Beef Soup

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