mexican beef vegetable soup/caldo mexicano de res y vegetales
(1 rating)
Each time I make this Mexican beef vegetable soup I am transported into my grandmother Mama's kitchen. I can still see her dicing and choppping all the fresh veggies to go into the soup. She always made her soup with large meaty beef soup bones and nice pieces of stew beef. The broth was always very hearty. The aroma of the stock was wonderful and comforting. On a cold day with fresh made hot tortillas off the comal (griddle) and salsa, & lemon or lime wedges on the side it was the most delicious comfort soup ever. Enjoy.
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(1 rating)
yield
serving(s)
prep time
45 Min
cook time
3 Hr
method
Stove Top
Ingredients For mexican beef vegetable soup/caldo mexicano de res y vegetales
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2 lgmeaty beef soup bones
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2 lbbeef stew meat cut in small pieces
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2 cfresh peeled carrots, sliced
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2 cfresh sliced celery
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1 lgsweet vidalia onion quartered
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4 clovefresh garlic smashed
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1/4 cdiced curly parsley
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2 lgred potatoes diced in small pieces
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2 lgears of fresh sweet corn, cut in pieces.
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1 lgred sweet pepper or green bell pepper, take out seeds and core leave large sliced in half
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1/4 cdiced fresh cilantro
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2 csliced cabbage
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2 mdmexican squash or zuccinis diced
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1 smcan tomato sauce
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2 Tbspsalt
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1/2 tspblack pepper
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2 cegg noodles, cooked in salt water seperately
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2 smpackets of goya sazon seasoning with culantro and achiote
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1 tspgarlic powder
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5 smbeef bouillon cubes, i use maggi brand
How To Make mexican beef vegetable soup/caldo mexicano de res y vegetales
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1In a large heavy soup pot add bones and cover with about 2 quarts of water. Add all of the onions. garlic, and sweet bell pepper. Add the salt, black pepper cover and bring to a boil. While the pot reaches boiling point. Heat a little oil in a saute pan add the stew meat and sear on all sides. Do four pieces at a time so as to get a good sear on all sides. Do all of the meat this way. Once the soup bones begin to boil add the seared meat. Let boil for about 5 minutes. Next skim the scum off the top of the surface of the water. Next cover and lower the heat and cook for about 2 1/2 hours until the meat is almost done. If water goes down add a little more water.
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2While the meat is cooking peel all the veggies except the squash or zuccini. Dice everything including squash into bite size pieces. Put the carrots, celery, squash, potatoes in a pot of cold water until time to add to the pot. Slice cabbage put into another bowl rinse and drain set aside. Have your ears of corn also cut across and down the cob and ready to add to the pot as well. Dice parsley and cilantro have this also ready to go into the pot.
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3After the meat has cooked for 2 1/2 hours remove the soup bones from the pot into a separate dish. Next drain all of the water from the veggies and add to the hot broth. Add the cabbage, corn, and parsley and cilantro. Stir well. Add the packets of Sazon seasoning, garlic powder, the can of tomato sauce. Taste the broth to see if it has enough salt and season to your liking. Now add the 5 beef bouillon cubes. I use Maggi brand bouillon cubes. You can pick them up in the ethnic part of the your supermarket. They have the Latin spices and flavored for Latino dishes.
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4Cover pot and cook veggies slow for about 45 minutes until just tender. Pick over the soup bones take cut out the meat and add back to the pot. While veggies are cooking cook your noodles in a separate pot. Cook until the noodles are all dente. Drain and have ready to serve into soup bowls (I never add the noodles or pasta to the soup pot as it tends to soak up the liquid and the noodles get soggy) I add to the bowl and ladle veggies and soup over the noodles. I then serve with lime/lemon wedges and tortillas or what ever type bread or crackers you like. I add a little salsa over the soup to give it a little kick. Enjoy.
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Categories & Tags for Mexican Beef Vegetable Soup/Caldo Mexicano de Res y Vegetales:
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