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Ingredients
5 Pounds stew beef bones
Salt, to taste
Garlic powder, to taste
4 Ears corn, husked & cut in half
6 Celery ribs, cut into 1/2" pieces
3 Carrots, peeled & cut into 1" pieces
4 Potatoes, peeled & cut into 2" chunks
3 Tomatoes, cut into wedges
3 Zucchini, cut into 2" chunks
2 Onion, cut into 6 wedges
1/2 Head cabbage, cut into quarters
1 Green bell pepper, sliced
6 Cups Spanish rice, cooked & hot
1 Lemon, cut into 6 wedges
Instructions
Place bones in large stock pot, add water to cover by 6�.
Bring to boil, reduce heat and boil gently for 45 minutes.
Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
Ladle soup into 6 large bowls.
Add 1 cup rice to each bowl.
Squeeze juice from a lemon wedge over each bowl.
Serve immediately as a main course.