Skip to main content

Beef and Veggie Soup, Mexican Style



It is so hard not to cook warm winter meals in January.  Deciding it is not summer heat being experienced, soups like this Caldo de Res are allowable.  Sure, one might be a little warmer than normal as it is soup but not so much as to be hot and sweaty from eating.  Right?

Modifications Made:
Finding good beef soup bones is getting harder and harder every year.  If found, they cost the same as high quality round steak, or more!  Back in the days of college, veggie soup was a staple using beef bones as the base because they literally were four or five to a pack for less than a dollar.  An entire pot of soup, a weeks worth of meals, for the cost of less than $5.  Ahh, the memories...

Anyhoo, not having access to beef soup bones, Knorr three beef cubes and two pollo do tomate cubes were substituted to create about 40 oz of stock.  The stock was then simmered with a one tablespoon of comino, one pound of beef steak cut into cubes, and a bag of veggies contained in cheese cloth for easy removal.  Inside the cloth was one celery base, one small white cut into quarters, three garlic garlic gloves, and one jalapeno pepper left whole.  The stock, meat, and veggie bag were simmered until the meat was tender.  Stock veggies were removed.  Diced veggies of choice in roughly the same size were two celery sticks, two carrots, one red and yellow bell peppers each, one yellow squash, one zucchini, two roma tomatoes, one large russet potato, 1/4 head of cabbage, and one large handful of cilantro.  First the cabbage, cilantro, potatoes, and tomatoes were cooked till the cabbage was soft.  Then the remaining veggies were added and simmered until celery was soft.  Heat was removed and one can of corn of added and soup rested, covered for one hour.

Scaled for Likability: No, Thank You
Caldo de Res is standard fare all year round at South Texas Mexican food restaurants.  The veggie pieces are always too large to eat in one bite, the ear of corn makes a mess as it is always dropped back into the bowl of soup while attempting to eat, and the bowl is big enough to swim in if one desired.

What I made was not caldo de res but beef and veggie soup with a slight Mexican flare.  This recipe was made yesterday and lacked something.  Thinking the soup needed more time to meld its flavors, it was leftover night in the fridge and then served today.  Sadly it was still disappointing.  Not be wasteful, this jumbo size pot of soup will be eaten but it will be a task, I can assure you.  Ugh.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi