Soup-Stew with Green Herbs and Vegetables from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarel

Ingredients

• 8 ounces mature green beans, topped and tailed
• 10–20 cilantro sprigs (½–1 small bunch)
• 6 large fresh hoja santa leaves or 10 dried leaves
• 2 ears corn, fresh or frozen, husked if fresh, and cut into 2-inch rounds
• 1 cup shelled fresh large lima beans
• 4 jalapeño chiles
• 2 medium-sized white onions, 1 unpeeled
• 4 pounds beef shin with marrow bones, sawed into 2-inch sections by the butcher
• Corn Masa Dumplings
• 6–7 cups cold water
• 3 teaspoons salt, or to taste
• 6 garlic cloves, 4 unpeeled
• 2 medium zucchini, halved lengthwise and cut into 1½-inch slices
• 2 chayotes, peeled and pitted, and cut lengthwise into 1½-inch slices