Ingredients
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5 lbs stew beef bones
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salt, to taste
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garlic powder, to taste
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4 ears corn, husked an cut in half
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6 celery ribs, cut into 1/2-inch pieces
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3 carrots, peeled and cut into 1-inch pieces
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4 potatoes, peeled and cut into 2-inch chunks
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3 tomatoes, cut into wedges
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3 zucchini, cut into 2-inch chunks
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1/2 head cabbage, cut into quarters
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1 lemon, cut into 6 wedges
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2 onions, cut into 6 wedges
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1 green bell pepper, sliced
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6 cups rice, Spanish rice, cooked and hot
Instructions
- Place bones in large stockpot, add water to cover by 6 inches.
- Bring to boil, reduce heat and boil gently for 45 minutes.
- Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
- Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer.
- Ladle soup into 6 large bowls.
- Add 1 cup rice to each bowl.
- Squeeze juice from a lomon wedge over each bowl.
- Serve immediately as a main course.