This Caldo de res recipe is a hearty comfort soup packed with garden vegetables and beef short ribs or beef shank bone in. It’s perfect for a cold winter day, easy to make with a bit of patience, and instills me with wonderful memories.
Ingredients
1.5 – 2 lbs Bone-in beef short ribs – about 4 ribs
1 Cob corn – peeled and cut into quarters
2 Carrots – peeled and sliced into chunks
2 Ribs celery – sliced into chunks
1 tablespoon Olive oil
¼ Yellow onion – sliced thin
1 Tomato – chopped
¼ cup Cilantro leaves – plus more for serving
½ Green cabbage – sliced into two or three wedges
2 White potatoes – scrubbed and sliced into chunks
2 Zucchini – sliced into chunks
Salt – to taste
Instructions
Preparations
Peel and cut the fresh corn cob into quarters.
Wash and peel the carrots and celery, and cut them into small chunks.
Thinly slice the onion.
Dice the tomato into small pieces and place in a bowl.
Coarsely chop the fresh cilantro.
Chop the green cabbage into 2 or 3 wedges.
Wash and chop the white potatoes into small pieces.
Dice the summer squash in pieces.
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