These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Caldo de Res (Mexican Vegetable Beef Soup)
From Statesboro Market2Go
<p>A flavorful and nourishing soup that’s packed full of fresh vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: keviniscooking.com (modified slightly) (Entered by Ariana Giddens)
Step by Step Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Back to Recipe Listings
Click here to go back to the recipe listings