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Caldo de Rez (Beef Soup) |
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3 servings: 2 cup per serving Diabetic Exchanges: 1/2 Meat, Medium Fat,1 Starch/Bread, & 1 Fat |
| 6 pounds of soup bone & meat | 3 celery stalks | |
| 3 tablespoons salt | 3 carrots | |
| 4 garlic cloves | 1 medium onion | |
| 4 quarts water | 2 fresh tomatoes or 1/2 cup canned tomatoes (crushed) | |
| 3 cups potatoes | ||
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Place meat, salt, garlic, and water in a large pot. Bring to a boil. Lower heat and simmer until meat is tender. While meat is cooking, clean the vegetables and cut into large pieces. Skim excess fat from the top. Add vegetables to beef stock. Allow to cook on medium heat for 20 minutes or until vegetables are tender but not overcooked. Serve hot. Fresh lemon juice may be added. | ||