Sopa de Res: Hearty Latin American Beef Soup

Ingredients

Beef shank

2 pounds

Water

8 cups

Onion

1 large, chopped

Garlic

3 cloves, minced

Carrots

2, sliced

Potatoes

2 large, diced

Corn

2 ears, cut into chunks

Green beans

1 cup, trimmed and cut into 1-inch pieces

Cabbage

1/2 head, shredded

Tomatoes

2, diced

Cilantro

1/2 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, bring 8 cups of water to a boil.
2. Add the beef shank to the boiling water. Reduce the heat to low and let the beef simmer for about an hour. Skim off any foam that rises to the surface during this time.
3. Add the chopped onion, minced garlic, sliced carrots, diced potatoes, corn chunks, green beans, shredded cabbage, diced tomatoes, and chopped cilantro to the pot.
4. Season the soup with salt and black pepper according to your preference.
5. Let the soup simmer for another hour, or until the beef is tender and the vegetables are cooked through.
6. Remove the beef shank from the pot and shred the meat using two forks.
7. Return the shredded beef to the pot and stir well to combine.
8. Serve the soup hot, garnished with additional fresh cilantro if desired. Enjoy!