Caldo de Res
Caldo de Res is a Mexican vegetable soup in a bone broth {Caldo (soup) de Res(from cow)}. It is warm, delicious and full of veggies that you may or may not have had before. My Grandmother (Mah) and my mom made this soup in the winter because eating soup in the Arizona heat would be torture. Honestly though, if your AC is low enough you can have soup all year đ
Side note* This soup is also used to cure the weekend hangover… SO I’ve been told :0
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Ingredients
Adjust Servings
| 1Lb Beef shank with white bone (bone marrow) | |
| 1LB Beef chuck roast | |
| 3 garlic cloves whole | |
| 1/4 Onion chopped in large pieces | |
| 1Tbs Salt | |
| Handful uncooked rice | |
| 4-5 Carrots cut into small chunks | |
| 3-4 Red potatoes (one half per person) cut in half | |
| 3-4 Zucchini chopped in to large chunks | |
| 3 Corn on the cob cut into thirds | |
| 3 Nabo (Turnip) cut into fourths | |
| 1bunch Cilantro | |
| 2-3 Chayote squash cut into fourths | |
| 1head Cabbage cut into sixes ( flavor is strong so only use 1) | |
| 2 Tomatoes cut into fours to add color | |
| 1 Can Garbanzo beans drained |
Directions
1.
Let's make soup
Fill your large soup pot with water and cook the bones and roast for about an hour on a slow boil with the garlic, onion and salt. Then add the corn and let it cook for about 10 minutes. Time to add the rice, cilantro, carrots, tomatoes, cabbage, chayote, and nabo. Let this cook at a slow boil for about another hour. Half way through the boil, add the potatoes, Garbanzos and zucchini. Add salt to taste. It may not need a full Tbs.
When you serve the soup, try to give each person a corn on the cob and a chunk of cabbage along with the other veggies. Enjoy!
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