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Los Barrios Caldo De Res (Beef Soup)

5.0(11)

From the Los Barrios Family Cookbook. This makes 6 main course bowls of soup. I have eaten this soup and it is wonderful. I have not made this soup at home.

by Miss Annie·published 2005-06-27

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Vegetable

Servings

6 serving(s)

Total time

1h 40m

prep 25 min

Calories / serving

974 kcal

Ingredients (14)

serves

5 lbs stew beef bones
salt, to tastesalt
garlic powder, to tastegarlic-powder
4 ears corn, husked an cut in halfcorn
6 celery ribs, cut into 1/2-inch piecescelery
3 carrots, peeled and cut into 1-inch piecescarrot
4 potatoes, peeled and cut into 2-inch chunkspotato
3 tomatoes, cut into wedgestomato
3 zucchini, cut into 2-inch chunkszucchini
2 onions, cut into 6 wedgesonion
1/2 head cabbage, cut into quarterscabbage
1 green bell pepper, slicedbell-pepper
6 cups rice, Spanish rice, cooked and hot
1 lemon, cut into 6 wedgeslemon

Instructions (8 steps)

01Place bones in large stockpot, add water to cover by 6 inches.
02Bring to boil, reduce heat and boil gently for 45 minutes.

03Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.

04Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.

05Ladle soup into 6 large bowls.

06Add 1 cup rice to each bowl.

07Squeeze juice from a lomon wedge over each bowl.

08Serve immediately as a main course.

Nutrition (per serving)

Calories: 974 kcal
Protein: 22 g
Fat: 3 g
Saturated fat: 1 g
Carbs: 215 g
Fiber: 14 g
Sugar: 16 g
Sodium: 91 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.