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Caldo de Rez (Beef Vegetable Soup) Recipe

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This recipe for Caldo de Rez (Beef Vegetable Soup) is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef roast(as many as needed)
zucchini
celery
red or yellow potatoes
corn on cob or kernel
fresh green beans
whole mushrooms
cabbage
carrots
bell pepper
can of diced tomatoes, lemons or limes
Bay leaves about 5-6 leaves
Adobo seasoning with cumin(has a green cap)
salt and pepper
Use your spices to taste
Directions:
Directions:
Preparation: Chop veggies except for mushrooms and potatoes unless potatoes are large then chop in half. Rinse meat under water for cleaning.

Cooking: Boil roasts in a soup pan with spices for about 3-4 hours, after 3-4hours add celery, potatos, corn, green beans, mushrooms, carrots, and bell peppers then let cook for another hour then add zucchini, cabbage and diced tomatoes now cook until zucchini and cabbage are cooked. Roast should be tender and maybe falling apart.

Eat with freshly squeezed lemon or lime juice in your soup bowl! Can also substitute beef roast with chicken breast just cut meat cook time in half.
This soup is good with spanish rice and tortillas

 

 

 

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