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Caldo de Res (Mexican Vegetable Beef Soup)

From Statesboro Market2Go

<p>A flavorful and nourishing soup that&#8217;s packed full of fresh vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 8

2 pounds Beef shank w/ bones or just bones
1 pound Beef chuck (cubed)
OR beef short ribs
3 cloves Garlic (smashed)
2 Bay leaves
1 tablespoon Kosher salt
2 Yellow potatoes (cut into eight pieces)
OR use small potatoes
2 ears Corn (shucked and cut into 2 inch pieces)
4 Carrots (sliced into thick coins)
1 large Jalapeno (sliced into rings)
1/2 of a Cabbage (cut into quarters)
2 Zucchinis (cut into thick coins)
14 ounces Chickpeas (drained)
2 sprigs Mint
1/2 cup Cilantro (chopped)
2 Limes (quartered)
Warm tortillas (as a side)

Step by Step Instructions
  1. Using a Dutch oven or soup pot, combine 10 cups water, the beef shanks, beef chuck, garlic, bay leaves, and the salt. Bring to a boil, then reduce to a simmer. Cover the pot and let cook for 90 minutes. Skim off and discard any foam scum that has floated to the top.
  2. Remove the beef shank/bones, cubed beef chuck, the bay leaves, and the garlic cloves with a slotted spoon. Put the shank/bones in a bowl to cool, and the beef chuck into a separate bowl to cool. Discard the bay leaves & garlic. Taste the broth and add 1 beef bouillon cube if you find the broth to be lacking flavor.
  3. Add the potatoes, corn, carrots, jalapeno and 2 cups of water to the pot, then bring it to a boil. Once boiling, add the cabbage, zucchini, chickpeas and mint. Cover, then reduce the heat to a simmer.
  4. If using beef shanks remove the meat from the bones and discard the bones. If only using bones, discard them. Chop up the shank meat and/or the chuck beef into small chunks. Return the meat to the pot and let cook for 5 minutes.
  5. Remove & discard the mint sprigs, and season the soup with salt & pepper to taste. Thoroughly stir the soup, dish it out into bowls, topped with cilantro & a squeeze of lime juice stirred in.