Caldo de Res
Add homemade tortillas and/or rice but this caldo packs nutrients and protein!
INGREDIENTS (6-8 servings):
1.5 lb beef shank (chamorro)
2.5 lb beef stew meat
3 celery sticks
10 garlic cloves
1 white onion
4 corn on the cobb
4 large carrots
2 chayote squash
2 cups green beans
2 calabacitas
Handful of cilantro
Salt
Black Pepper
Beef Bouillon and/or tomato bouillon
DIRECTIONS:
1. In a large pot, bring about 14 cups of water to boil. Optionally, add the beef to a bowl and rinse it with water until the water runs clear.
2. Once boiling add the garlic cloves, white onion chopped in half, celery sticks chopped in thirds, and beef.
3. Cook for about 10-15 minutes or until the foam develops. Remove the foam and discard it.
4. Once removed, add salt and 2 bay leaves.
5. Cover and cook for an hour on low or until the meat is tender.
6. While the beef cooks, peel and chop the chayote squash and carrots. Chop the zucchini, green beans, and cabbage. Divide the corn on the cobbs in half.
8. Remove the onion and celery.
9. Add in the corn, chayote, and carrot. Cover and cook for 15-20 minutes.
10. Add in the green beans, zucchini, and any seasonings to taste. Cover and cook for 15 minutes or until vegetables are cooked through.
12. Serve with your choice of toppings - fresh onion, cilantro, lime juice, and/or salsa.
13. One serving is about 3 cups of meat and vegetables with 2 cups of broth.
MACROS (1/8 of soup): 425 calories | 45 G protein | 28 G carbs | 14 G fat | 6 G fiber
(+30-40 calories for toppings)