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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)
Serves: 8
Ingredients
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
FOR SERVING:
1/2 cup
Cilantro (chopped)
2
Limes (quartered)
Warm tortillas (as a side)
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.