Mexican-Style Beef Soup | Just A Pinch Recipes

Ingredients

• 2 pound(s) beef shanks, bone-in
• 1 medium onion, diced
• salt and pepper
• 12 ounce(s) beef stock
• 1 can(s) stewed tomatoes
• 4 ears of corn, cut into quarters
• 4 baking potatoes (russets), unpeeled and cut into quarters
• 2 chayote squash (may substitute zucchini), cut into large chunks
• 6 carrots, cut into large chunks
• 1/2` cup(s) cilantro, chopped
• water, to cover
• 1 head cabbage
• 1 lime
• 1 cup(s) onion, chopped
• 1/2 cup(s) cilantro, chopped
• corn tortillas
• sliced jalapenos (optional)