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Sopa de Res Recipe

Latin American · Soup · 140 min total

A hearty and comforting beef soup from Latin America, loaded with vegetables and rich flavor. This recipe delivers a nourishing meal that's perfect for family dinners.

Ingredients

• 2 lbs beef shank or chuck, cut into large chunks
• 1 large onion, quartered
• 4 garlic cloves, minced
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 2 ears corn, each cut into 3 pieces
• 2 potatoes, peeled and cut into chunks
• 1 chayote, peeled and cut into chunks
• 1/2 small cabbage, cut into wedges
• 2 tomatoes, chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon salt
• 1 teaspoon black pepper
• 8 cups water

Instructions

1. In a large pot, combine beef, onion, garlic, tomatoes, salt, pepper, and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, skimming any foam that rises.
2. Add carrots, celery, corn, potatoes, and chayote. Return to a boil, then reduce heat and simmer for 30 minutes, until vegetables are tender.
3. Add cabbage wedges and cook for another 10 minutes.
4. Stir in cilantro and adjust seasoning with salt and pepper to taste.
5. Serve hot, with rice or warm tortillas on the side.

Tips

• For extra flavor, add a beef bouillon cube or a splash of lime juice before serving.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Serve with a side of sliced avocado and a sprinkle of dried oregano.

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