Beef Soup (Caldo de Res)
Serves 4

Ingredients
1 lb. round steak (very lean), with excess fat removed, cut into 1-inch cubes
2 quarts water
1/2 cup tomato sauce, no salt added
1/4 green pepper, cut in strips
1/2 onion, cut into strips
2 carrots, sliced into 1-inch pieces
1/2 head cabbage
2 potatoes, cut into fourths
2 ears fresh corn, cut into fourths
2 medium zucchini, cut into fourths
2 cloves garlic, ground
1 tsp. salt
1 tsp. pepper
1/4 cup cilantro

Preparation

• In a Dutch oven, sauté beef chunks until well-browned. Drain any excess fat. Add 2 quarts of water and bring to a boil.
• Reduce heat. Add tomato sauce and vegetables. Grind garlic, using a molcajete (mortar).
• Using a small amount of water, loosen garlic from the molcajete, and pour into soup. Add salt and pepper, if desired.
• Bring soup to a boil. Reduce heat, cover and simmer gently for 45 minutes.
• Add cilantro and simmer for 15 more minutes.