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Caldo De Res (Beef Vegetable Soup) Recipe

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This recipe for Caldo De Res (Beef Vegetable Soup), by , is from A Pinch of This 'N a Pinch of That Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vera Cookbook
Added: Friday, September 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 one-half lbs. shank soup bones
9 c. water
2 tsp. garlic powder
1 tsp. cumin powder
2 tsp. salt
1/4 tsp. black pepper
1 c. Tomatoes, canned (mashed) with juice
3 large potatoes
3 carrots
2 zucchini or similar squash
1 onion
3 sticks celery
1 bell pepper
1/2 head of cabbage
1 ear of corn, cut into 4 pieces
1 apple, cored, sliced, but not peeled (optional)
3 sprigs cilantro (corriander)

Directions:
Directions:
In large pot, boil meat in water with spices until well done. Remove meat from soup.

Cut vegetables into large bite size pieces and add to soup. If needed, add more water, salt and a bit more garlic and cumin powder. (Your taste will be the judge.) Cook until vegetables are done.

Replace meat in soup, and boil for a couple of minutes. Serve steaming hot.

Number Of Servings:
Number Of Servings:
5-8 people
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Also you can take a hot corn tortilla, spread some butter or some guacamole, roll it up and enjoy your soup. It is also good and tasty when you squeeze a little lemon juice in your bowl of soup.

 

 

 

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