This sopa de res is a hearty meal in a bowl that is loaded with beef and vegetables. Using both soup bones and beef shank flavors creates a rich and nourishing bone broth, perfect for when you're feeling under the weather. Serve a bowl of this cocido with a lime wedge and homemade salsa for a truly unforgettable meal that is sure to warm you up from the inside out!
Over high heat in a large stockpot, bring water to a boil.
Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
If you're feeling low-energy, it is delightful all on its own, preferably with a squeeze of fresh lime juice or a shot of vinegary hot sauce for brightness and acidity.
Prepared soup can be refrigerated for up to 5 days or frozen for up to three months.
Anytime you prepare a soup recipe with tougher cuts of meat, you could cook the meat in a crockpot overnight or pressure cooker/Instant Pot (cover with plenty of water). Then, finish it on the stovetop.