Caldo De Res (Beef Soup)

You can use either a chuck roast or beef neck bones for this soup.

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

• 1 Chuck Roast or 5 to 6 beef neck bones, cut into serving pieces
• 1 gallon water
• 2 cups canned whole tomatoes with liquid
• 1/2 cup chopped fresh cilantro leaves
• 2 tablespoons salt
• 4 carrots, pared, cut into 1 inch slices
• 2 onions, quartered
• 4 potatoes, pared, quartered
• 2 zucchini, cut into 1 inch slices
• 1/4 head cabbage, shredded
• 2 ears corn, cut into 1 inch slices

Preparation:

Place beef and water in deep kettle; simmer over low heat 1 hour, skimming off fat as necessary.

Place tomatoes, cilantro and salt in blender container, blend until smooth.

Add tomato mixture, carrots and onions to kettle. Cook until meat begins to fall away from bones. Add more water as necessary.

Add remaining ingredients; cook just until vegetables are tender. - Bella