LA COCIDA {MEXICAN BEEF VEGETABLE SOUP}

When I’m craving a hearty beefy soup, I like to make a pot of la cocida. My co-worker actually told me how to make it, but of course, i tweaked the recipe…just a tad. This is a good recipe for when I want to bombard my husband with a lot of vegetables in his food. Luckily, i have a husband who likes his veggies.

* 4 servings

1 lb beef chuck, diced, 1 inch
8 cups water/broth
½ each cabbage, diced, 1 1/2 inch
1 each carrot, diced, 1 1/2 inch
1 each potato, diced, 1 1/2 inch
½ each onion, diced, 1 1/2 inch
1 lb. butternut squash, roasted with olive oil and salt and pepper, and diced 1 1/2 inch
1 each sweet white corn, remove ears from corn and cut corn in half
2 each tomatoes, quartered
1 each zucchini, diced, 1 1/2 inch
½ tsp cumin powder
1 tsp oregano
to taste salt
to taste pepper

Directions:
1. Saute beef chuck and season with salt and pepper until cooked through.
2. Add water or broth. Bring to a boil.
3. Add diced vegetables.
4. Add cumin powder, oregano, and season with salt and pepper.
5. Cook for one hour.