Spanish Beef Soup

This Gratifying bowl of beef soup is overflowing with flavors. The chunks of zucchini, chayote squash, sweet potatoes, potatoes, string beans the corn, malanga, yuca, and beef ribs and never forget the Spanish parsley whish is the cilantro. All these wonderful blend of vegetables give it an unbelievable delicious taste.

Serving Size: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Money Savings: $15.00

To double serving size just double ingredients.
To reduce size just reduce the ingredients


Ingredients:
Beef Ribs 4 to 6
2 Corn on the cobs cut in 4^th
Adobo
Complete Seasoning
Garlic Powder
Sazon
1 small red pepper cut into 4^th
1 small onion cut into 4^th
2 cloves of garlic minced
20 cups of water
1 medium size fresh yuca cut in about 2” thick
1 medium size fresh chayote squash de-heart and cut 4^th ½ lbs. of fresh string beans
1 medium size fresh malanga lila
1 medium to large fresh zucchini
1 medium size sweet potato
1 or two medium size potatoes
5 stems and leafs of cilantro

In a large cooking pot place beef, the corn, adobo , complete seasoning, garlic powder sazon, red pepper, onion, clove of garlic, mix all that in. Let it stand to marinade for 15 minutes.


If you haven’t done so: While marinating you can be pealing and cutting all the vegetables.

Pour the water into the cooking pot place it on medium to high heat for ½ hour or until the meat is soft. Then take yuca, chayote squash, string beans, malanga lila, zucchini, sweet potato, potatoes let that cook until all these are soft, then top with cilantro.

Tips:
This is great with white rice and a slice of avocado.