Yet another soup that E made for me after yet another long day at work. I think the best part of this project has been coming home to a hot delicious bowl of soup - and the fantastic husband who made it of course. This soup was inspired by Mexican Casitas soup with lots of broth and big chunks of meat and veggies.
What you will need:
8 cups of chicken stock
1 tbsp oil
1 lb stew beef
2 yellow squash, sliced in 1-2" chunks
2 white squash, sliced in 1-2" chunks
1 ear of corn, cut into large pieces (see picture)
1/2 head of green cabbage, cut into 4 large pieces
1 brown onion, chopped
1/2 cup chopped cilantro
3 garlic cloves, halved
Salt and pepper to taste
Extra cilantro and lime to taste
How to make it:
In a large soup pot, partially brown the stew meat in the oil. You don't need to cook it all the way through, just give it a head start. Add in a little salt and pepper for taste.
Add in all the rest of the ingredients )squash, corn, cabbage, onion, garlic, cilantro, salt and pepper, and chicken stock. Allow to cook for about 25-30 minutes, until the stew beef is fully cooked. Add in more cilantro, salt, and pepper to taste.
That's it! Serve in bowls, garnish with cilantro and lime, and serve with mini quesadillas - enjoy!
The verdict: Success! I loved it and was even excited to eat the corn, which is not usually something I'm excited about. Everything was tasty and it was a simple, wintry treat!
What we'd do differently: Next time we'd like to use a different type of meat, maybe something bone-in. This might keep the meat a little tender. Otherwise it was perfect!