Caldo de Res (Mexican Beef Soup for Weight Loss)

1. In a large pot, bring about 14 cups of water to boil.
2. Once boiling, bring the heat down to a simmer and add the garlic cloves, white onion chopped in half, celery sticks chopped in thirds, and beef bones.
3. Cook for about 15-20 minutes and then add the stew meat. Once the foam develops, remove it.
4. Once removed, add salt and 2 bay leaves.
5. Cover and cook for an additional 1-1.5 hours on low or until the meat is tender.
6. While the beef cooks, peel and chop the chayote squash and carrots. Chop the zucchini, green beans, and cabbage. Divide the corn on the cobbs in half.
7. Remove the onion and celery.
8. Add in the corn, chayote, and carrot. Cover and cook for 15-20 minutes.
9. Add in the green beans, zucchini, cilantro, and any seasonings to taste. Cover and cook for 15 minutes or until vegetables are cooked through.
10. Turn off the heat and add in the cabbage. Cover for 5-10 minutes or until the cabbage is done.
11. Serve with your choice of toppings - fresh onion, cilantro, lime juice, and/or salsa. 
12. One serving is about 3 cups of meat and vegetables with 2 cups of broth.