[CnD] Sugar's Caldo De Rez(Beef Soup)

Sugar sugarsyl71 at sbcglobal.net
Wed Feb 29 02:38:24 GMT 2012

Sugar's Caldo De Rez(Beef Soup)


1lb beef for stew: I usually cut the fat off

1sm. onion

3 sticks of celery

1half a head of a full cabbage

1 sm. green bell pepper

1 lg.can Italian stewed, or diced tomatoes with juice

3-4 chopped fresh carrots

garlic powder to taste

salt and pepper to taste

haf a cup of onion chips

Knor Swissa chicken conssume(boullion)1-2 Tea spoons


lemon juice

corn on the cob cut in half

4 potatos


in a large pot of water, place the meat in with your seasonings.

let boil for about 1 hour, or until meat is tender, over medium heat.

I find it much easier being blind to boil the potatos seperately from the rest of the veggies, same with the carrots.

For carrots: I place all chopped carrots in a microwavable container in the microwave for about 4 minutes, or some what tender.

For the potatos, once peeled(optional( I cut in to bite size  and let them boil for about 25 minutes, or tender, as if I was making potato salad.

in the mean time, the meat is still in the boiling water.

as for the corn, I also boil seperately, for about 15 minutes.

once meat is tender enough where you can poke through with a fork, you can check if the water needs more flavor by adding more garlic, etc....;add the chopped veggies, your onions, green bell pepper, celery, and if you wish you can add corn, and carrots, leaving the cabbage and potatos for the last 15 minutes.

once a simmer has occured, you are through.

for topping, you can add salsa, and lemon juice for your own likeing

I serve with either corn chips or corn tortillas, and at times fresh slice of avocados can be served.




"...And this I pray...
Break My Heart For What Breaks Yours;
Give Me An Open Heart & open Doors"

More information about the Cookinginthedark mailing list