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Rosario's Mexican Caf� y Cantina Caldo de Res

6 pieces of beef soup bones with meat
1 onion, cut in 2 pieces
1 head garlic, plus 6 cloves
2 tomatoes
2 carrots, cut into 1-inch pieces
8 red potatoes, cut in half
2 zucchini, cut into 1-inch pieces
3 ears corn on the cob, cut into 1-inch pieces
1/2 head cabbage, cut in chunks or shredded
salt to taste

Garnish:
1/2 bunch chopped cilantro

Lemon wedges Place soup bones in a large stockpot and fill with 1 gallon of water. Add half the onion and the head of garlic to stock. Bring to a boil and let simmer for at least 2 hours. Skim off any foam that may accumulate.

While stock is simmering, place tomatoes on foil-lined cookie sheet and place under broiler. When top sides of tomatoes are blackened, turn tomatoes over and blacken the bottoms. Remove from oven and place in blender along with 1/2 onion and 6 cloves of garlic. Add a little water. Blend. Strain through a medium mesh strainer.

When stock has simmered for two hours, add vegetables, starting with carrots and potatoes. Then add tomato pur�e. When vegetables are almost done, add zucchini and cabbage. Adjust flavor with salt.

Garnish soup with chopped cilantro and lemon wedges.

Note: You can remove the meat from the bones, if you wish. Do that before adding the vegetables.

Makes 6 servings.

    
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