The key to this recipe is to do everything in stages and slow the process down. I browned 1 pound of stew meat (I couldn't find meaty bones) and then added the onion until soft. I added one regular can of stewed tomatoes and one 32 ounce can (4 cups) of beef broth and simmered that for 2 hours. While that was simmering, in a separate pot, I had some small marrow bones (about 6),and simmered those in 4 cups of water I skimmed the fat and the scum and added all that liquid to the soup pot. Then, I added 1 tsp of cumin and 1 tsp of garlic salt. I also added 6 peppercorns and still added a little more garlic salt and pepper. Then, I added 4 carrots (1 inch pieces) and 2 stalks of celery sliced about 1/2 inch and simmered that for 20 minutes. Then, I added 4 medium-sized red potatoes cut into 8ths and 2 ears of corn cut into thirds and simmered that for 20 minutes. Then, I added 2 zucchini cut into 1 inch slices (instead of chayotes) and a very small head of cabbage that was cored and cut into 2 inch pieces then simmered that in the soup for 20 minutes. I did not add cilantro because some people do not like it. I took some to the nice neighbor lady who has been so kind to us and she called me back in about a half hour to tell me how good the soup was, especially the little corn on the cob that was still a little crunchy and oh so good. Phenomenal recipe.
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The key to this recipe is to do everything in stages and slow the process down. I browned 1...