Mole de Olla (Mexican Beef and Vegetable Soup)

1. In a large pot, bring about 14 cups of water to boil.
2. Once boiling add the garlic cloves, white onion chopped in half, and beef.
3. Cook for about 10-15 minutes or until the foam develops. Remove the foam and discard it.
4. Once removed, add salt and 2 bay leaves. Cover and cook for an hour on low or until the meat is tender.
5. Lightly grease a separate pan and add the tomatoes and roast them for 5 minutes. Add the chiles and roast them for 20-30 seconds on each side. Once they have roasted, add 2 cups of water and boil for 5 minutes or until the chiles are smooth. Blend the chiles and tomatoes with the water until they are smooth.
6. While the beef cooks, peel and chop the chayote squash and carrots. Chop the zucchini, green beans, and cabbage.
8. Remove the onion and celery (if added initially, though celery is not in ingredients list).
9. Add in the corn, chayote, and carrot. Cover and cook for 15-20 minutes.
10. Add in the green beans, zucchini, and any seasonings to taste. Cover and cook for 15 minutes or until vegetables are cooked through.
12. Add the cabbage and cilantro. Turn off the heat and cover for 10 minutes.
13. One serving is about 3 cups of meat and vegetables with 2 cups of broth.