Shared by DeniseM
This is the soup that started my chayote adventure! It is very easy to make, and you can just make it your own with whatever veggies and seasonings you like. But this is what Karen and I did to make this delicious soup. It is very easy, and all quantities are very much to taste.
Start by taking two long racks of short ribs and cutting them into smaller squares, about the size of four postage stamps. Season the short ribs with salt and pepper, or I use a seasoning salt. Then, sear the short ribs in your oil of choice until lightly browned.
Remove from pan and add one chopped onion and butter if necessary. Sauté onion for about five minutes, then add minced garlic to taste. I like a lot of garlic, so we added two heaping tablespoons, then add in any other veggies at this time. We used large chopped chayote, yellow squash chunks, poblano peppers, spinach, zucchini, and mushrooms. All good! Also, a large can of crushed tomatoes would be delicious, but we didn’t add that.
Then, pour in a couple of beef broth or stock cartons, and return the short ribs to the pan. Season with garlic powder, onion powder, salt and pepper, or any other seasonings you like.
Then just let everything simmer for about 30 minutes. Enjoy a great bowl of soup!
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