Mexican Beef Soup Recipe
Recipe By Mexico in my kitchen
Caldo de res, cocido or puchero are some of the names this beef and vegetable stew is known for in mxico, which, again, it is another meal we in inherited from spain. This soup allows so many variations from the most simple broth with vegetables such as squash, corn, chayote, carrots, etc.
4.7
16 Rating -
Rate
Non Vegdiet
1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Beef Soup Recipe
- 0.33 pound Beef shank bone
- 1/4 pound Marrow bones
- 0.67 Cloves of garlic unpeeled
- 0.33 piece 1/2 medium sized white onion cut
- 1/2-0.67 part 2 ears corn cut into
- 0.17 Large chayote peeled and cut into large cubes pit removed
- 0.33 Large Carrots Peeled And Sliced
- 0.08 pound Green beans trimmed and cut in 1/2 optional
- 0.33 cup Cooked garbanzo beans or 1 can of garbanzo beans drained optional
- 0.33 Small mexican squash or zucchini sliced or cubed
- 0.06 Head of cabbage cut in large cubes
- 0.17 Large plantain cut in slices optional
- 0.33 Small white potatoes peeled and cubed
- 0.33 sprig Fresh mint
- 1 sprig Cilantro
- As required Enough water to cover the meat and vegetables
- As required Salt To Taste
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Mexico in my kitchen