Caldo De Res (Beef Vegetable Soup) - Edible Dallas and Fort Worth

Ingredients

• 1 pound beef shank, sliced 1-inch thick
• 2 pounds beef stew meat, cut into 1-inch pieces
• 2 quarts beef broth or water
• 2 tablespoons beef or vegetable base or 3 to 4 beef or vegetable bouillon cubes
• 1 cup coarsely chopped white or yellow onions
• 3 cloves of garlic, finely chopped
• 2 teaspoons salt or to taste
• 2 teaspoons ground black pepper or to taste
• 2 bay leaves
• 1 pound (about 12) unpeeled small red potatoes or peeled and coarsely cubed sweet potatoes
• 1 cup coarsely chopped green cabbage
• 1 cup grape tomatoes, cut in half
• 1 cup celery, cut into 1-inch pieces
• 1 cup carrots, peeled and cut into 1-inch thick rounds
• 1 cup zucchini, calabacitas, butternut or pumpkin squash
• 2 ears of corn cut into 2-inch lengths