Beef and Vegetable Soup

Comforting beef broth with potato, chayote, green beans and corn. One of the most complete, nourishing dishes in Mexican cooking, ideal for a family dinner.

Ingredients

• 500 grams Beef shank or ribs
• Medium potatoes, al gusto
• Chayotes, al gusto
• Green beans, un puño
• Corn on the cob, cut into pieces, al gusto
• Carrots, al gusto
• 1 piece Fresh white onion
• 4 cloves Fresh garlic
• Fresh cilantro, al gusto
• Salt, al gusto
• Whole black peppercorns, al gusto

Directions

1. In a large pot, cover the beef with cold water. Add the onion and garlic. Bring to a boil over high heat.
2. Skim off any foam that rises to the surface. Reduce heat to low, cover, and cook for 60 minutes until the meat is tender.
3. Add the carrots and corn on the cob pieces. Cook for 15 minutes.
4. Add the cubed potatoes and chayotes, and the green beans. Cook for 15 more minutes, or until the vegetables are al dente.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh chopped cilantro. The soup keeps for up to 4 days refrigerated.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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