Homestyle Caldo De Rez Soup

• 1 lb cubed beef stew meat (or short ribs, ox tail)
• 3 ears corn (I like to use small frozen corn approx. 9 sml.pieces)
• 1 head cabbage, cut into 4 pieces
• 3 -4 zucchini, cut into 2 inch cubes
• 1 lb baby carrots
• 4 -5 large cubed potatoes
• 1 (12 ounce) can tomato sauce
• 1 yellow onion, cut into 4 pieces
• 3 -4 lemons (for your soup after serving)
• 1 (8 ounce) bottle hot sauce
• 2 -3 tablespoons salt & pepper, to taste
• 1 teaspoon ground cumin (optional)

1. Put about a tbsp of oil in bottom of large stock pot turn heat to med high and braise meat in pot with onion and a head of garlic.
2. Fill pot with water 1/2 way full.
3. Place all of the vegetables into pot and fill with more water if needed.
4. Add can of tomato sauce and season lightly.
5. After 1 hour Taste broth and add more seasoning if needed.
6. Let cook on Med high for 3 hours or until meat is tender and easily shreds.

meat, corn, cabbage, baby carrots, potatoes, tomato sauce, yellow onion, hot sauce, salt, ground cumin

Taken from www.food.com/recipe/homestyle-caldo-de-rez-soup-301874 (may not work)