This is a FABULOUS flavorful Mexican soup. It has super easy ingredients but takes a couple hours to make….BUT- don’t shy away from it. I make it on a lazy Sunday and catch up on my recorded shows from the previous week while I cook. Easy right? Just try it…I think you will like it. It is easy to make, lots of flavor, cheap ingredients, and relatively healthy.
4 Beef Short Ribs
1 corn on the cob, cut into 4 pieces (if it isn’t the season for fresh, use frozen niblets thawed)
1 small onion, sliced
1 tomato, chopped
1/2 cup cilantro
1 Tbsp olive oil
2 carrots, peeled and chopped into chunks
2 celery ribs, chopped into chunks
1 large or 2 small potatoes, peeled and chopped into chunks
2-3 small wedges of cabbage
2 small summer squash, chopped in chunks
2 packets sazon (optional)
garlic powder (optional)
Fill Large pot about 2/3 full of water. Drop in beef short ribs. Bring pot to a boil. Skim scum that forms off top of soup with large spoon and discard. Turn heat down to bubble but not a full rolling boil. Cover with lid slightly ajar for 50 min.
you can now pick what shows to catch up on, get on the treadmill for 35 min, whatever you want.
Add corn on the cob pieces to the water with the ribs. Replace the lid slightly ajar and continue heating at a bubble for 15 min.
If you use frozen corn, you can throw it in frozen or thawed. Time to start watching your shows. But set the timer on you oven so you don’t forget…15 min!!
Add Celery. Cover with lid ajar and cook 15 min. Set your timer and resume watching show.
While the celery is cooking, add about a tablespoon of olive oil to saucepan and use med-med high heat. Cook onions for about 1-2 min. Then add chopped tomatoes and cook another 1-2 min. Add about 1/4 cup of chopped Cilantro. Sauté together another couple minutes or so.
Add the onion, tomato, cilantro mix to the soup pot.
At this point you can add a bit of salt but not to much…better to add later than have to take away. If you want, you can add the optional seasonings listed. I suggest you do. Although the soup still tastes great just adding salt, I like it more flavorful so I add a couple generous shakes of the garlic powder and adobo. I also add two packets of the sazon and add a light shake or two of Tajin (find these in the “ethnic” aisle at the grocery store or your local Mexican grocery store.). . I also squeeze the juice of half a lime into the soup as well.
*NOTE- if your water is getting low in the soup, you can add 2-3 cups to the pot to bring it back up to the original amount. Also, if you didn’t want to use a lot of seasoning, I think this would be good with beef broth instead of water…just a thought.
Add the carrots and cover with lid ajar, again, and set timer for what? 15 min. LOL
Add cabbage wedges, cover with lid ajar, cook 15 min.
Add potatoes. I peel mine but you can just scrub them really well and cut up into chunks and add. However you prefer. Gently push them into the soup so they can cook nicely.
Cover again and cook 15 min.
Add the squash. I used one zucchini and one yellow squash. Use two of each or one and one, whatever you want. I like to use one and one for two reasons- variety and color. But, get what is in season, cheap, or tasty.
Cook for another 10 min. or so until fork tender. I don’t cover just cook…but I do try to gently push the squash down into the soup so it can cook nicely.
Ladle into bowls. Make sure to get a yummy piece of everything.
Serve with some chopped cilantro on top and lime wedges to squeeze into the bowl. Also, sliced jalapeno is good to spice it up as well. you can through those in the soup pot but I let everyone put it in on the side…adjust their own heat. No matter how you do it–it is YUMMM!
You can also serve with warm tortillas or toasted French bread.
I like to serve with a small cup saucer plate so you can take you corn cob out of the soup to cool a little …makes it easier to eat. OR just leave it…once you eat the soup then eat the corn cob and short rib. This is a perfect SLURPY soup….just eat and ENJOY!
My daughter likes to add extra tajin to the soup at the end in her bowl. If you aren’t familiar with Tajin or Adobo..they are great go to seasonings at our house. My kids love to put Adobo on grilled/sautéed Asparagus and Portobello mushrooms, sautéed squash and zucchini, steaks. Tajin has a tangy lime flavor- My youngest likes it on pretty much everything…potatoes, steak, popcorn, steamed broccoli, and baked kale…. anything.