- 2-2.5 lbs chuck roast or beef stew meat, cut into desired size chunks
- 12 cups water
- 8 oz can of tomato sauce
- 2-3 Tbsp Knorr beef or chicken flavor bouillon powder
- 1 tsp ground black pepper
- 3 tsp cumin
- 1 onion, cut into large chunks
- 1 whole garlic head
- 3 carrots, cut into preferred size chunks
- 3 celery, cut into preferred size chunks
- 5-6 potatoes, cut into preferred size chunks
- 1 small bunch of cilantro
- 2 zucchini, cut into preferred size slices
- 3 corn cobs, cut into slices or use small cobs
- 1 small cabbage, cut into small wedges
- In a large soup pot place 12 cups of water, can of tomato sauce, whole garlic head, onion, bouillon powder, pepper, and cumin powder. Mix well and season broth to taste. Add beef stew cubes or chuck roast cubes. Bring this to a boil, then reduce the temperature to medium-low and let it simmer.
- Once the meat starts cooking, some foam may start appearing on top of the broth. Remove as much foam as possible and discard.
- Simmer, covered, anywhere from 1.5- 2 hours. Stirring occasionally until your meat is tender.
- Discard the whole garlic head. Add in cilantro, carrots, potatoes, and celery. Raise the heat to high, when the liquid comes back to boil lower the heat to medium-low, cover, and continue cooking for 15-20 minutes until tender.
- Add corn, zucchini, and cabbage. Cook for another 10-15 minutes, uncovered until the vegetables are cooked yet hold a little crunch.
- Taste and adjust the soup if necessary, adding salt or bouillion to your liking. Serve with additional cilantro, lime, or hot sauce.
Submitted by Patricia Greenway of Walton Gas
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Walton Gas Attn: Recipe
P.O. Box 260
Monroe, GA 30655
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