LOS BARRIOS CALDO DE RES (BEEF SOUP)

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Los Barrios Caldo De Res (Beef Soup) image

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.

Provided by Miss Annie

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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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