Caldo (Soup)

Beef soupbone
Salt to taste
Pepper to taste (optional)
Potatoes - diced
Corn on the cob - fresh or frozen (break corn into1-to 2-inch lengths)
Turnips-sliced (optional)
Beef - cut in small pieces (chuck roast)
Carrots - diced
Calabaza squash - diced
Cabbage - shredded or small pieces
Cilantro Cook beef soupbone and beef in water in a large pot. Add vegetables. Soup varies from cook to cook, so choose your own vegetables. Cook until vegetables are tender but not mushy. Serve with flour or corn tortillas.