"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Caldo Recipe

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This recipe for Caldo, by , is from Vallejo Family Cookbook, 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!

Yolanda DeLeon


1 soup bone, short ribs or roast cut-up (about 6 cups)
2 potatoes, cut in cubes
3 carrots, cut in coins
green pepper, chopped
onion, chopped
1 small cabbage, cut in quarters
2 cloves garlic or 1 tsp. garlic powder
1 tsp. cumin
1 tsp. pepper (to taste)
1 tsp. salt (to taste)
⅓ 6 oz. can tomato sauce or medium size can diced tomatoes

1. In soup pot simmer meat for 30 minutes in enough water to cover, sprinkle with salt.

2.. Add spices and cook 30 more minutes or until meat is tender.

3. Add all vegetables, except for cabbage, Cook 20-30 minutes. When only 15 minutes are left add cabbage and continue cooking.

4. Test vegetables for tenderness after the first 15 minutes. Also the cooking time for the meat may vary so check it occasionally.

5. You may also add zucchini to the soup. If you do be sure to add it when you add the cabbage.

Number Of Servings:
Number Of Servings:




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