Reviewed: Oct. 21, 2010

This is so hearty and delicious! It reminds me of the mom and pop authentic restaurants in Houston. I like to throw everything in a slow cooker on low for 8 hours. The cumin and cilantro are a must.

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4 users found this review helpful

Reviewer:

YUNLEE

Reviewed: Apr. 12, 2010

Perfect!! My husband is Mexican and his family made this soup for us on one of our visits. I have been trying to make something like this ever since but never got it quite right. This is exactly the recipe I needed. Thank you.

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Reviewer:

lindsayce

Reviewed: Mar. 8, 2010

This came out very good.... my husband loves this and so did my kids! definetly gonna make it again....

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4 users found this review helpful

Reviewer:

cindy

Reviewed: Oct. 28, 2009

It was ok. It wasn't like the caldo @ my favorite resturant. I didn't have any soup bones for it. It is a good soup if you have wrestlers that are trying to cut weight. I will try it again and use soup bones rather than just meat.

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Reviewer:

Ms Sis

Reviewed: Sep. 13, 2009

My husband and I just finished feasting on this soup. It truly is the best I have made,I followed the recipe except I used beef neck bones(just like my grandma used to do). I cooked the bones for about 35 min then added all the veggies except the cabbage,I added it about 20 min before serving. The lime juice is the key ingredient to make this super special. I sucked on the neck bones,like grandma did. Does that gross you out,too bad,don't knock it til you've tried it.

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Reviewer:

Cris

Cooking Level: Intermediate

Living In: Ramona, California, USA

Reviewed: Mar. 23, 2009

This recipe is a great basis for a soup and it allows the cook to add their own twist. I used precut beef cubes which I browned with the garlic and onion before i added the rest of the veg. I used chicken and beef boullion and added the cabbage at the end. It turned out delicious and I think the leftovers will taste even better tomorrow.

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2 users found this review helpful