Every morning, when the kitchen staff arrives, they follow the same routine. Part of that routine involves putting the caldo (soup) on. We make this caldo fresh every morning and by one o’clock in the afternoon, it’s always gone. We have plenty of caldo fans who arrive early for lunch to make sure they get some of this delicious beef vegetable soup.
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HEARTY BEEF VEGETABLE SOUP
5 pounds stew bones
¼ cup plus 2 tablespoons salt
¼ cup garlic powder
4 ears corn, husked and cut in half
6 celery stalks cut into ½ -inch slices
3 carrots, peeled and cut into 1-inch cubes
4 potatoes, peeled and cut into 2-inch chunks
3 tomatoes, cut into wedges
3 zucchini, cut into 2-inch chunks
2 onions, each cut into 6 wedges
½ head cabbage, cut into quarters
1 green bell pepper sliced
6 cups hot Spanish Rice
1 lemon, cut into 6 wedges
- Put the bones in a large stockpot, add water to cover by 6 inches and bring to a boil. Boil gently for 45 minutes.
- Stir in the salt and garlic powder, then add the corn, celery, and carrots. Boil for another 15 minutes then add the potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
- Ladle the soup into 6 large bowls. Add 1 cup of the rice to each bowl and squeeze the juice from a lemon wedge over each. Serve immediately.