Cold weather calls for soup, and everyone has a favorite soup. While it isn’t my favorite, Caldo de Res is an extremely popular option for a warm bowl to defrost your cold nose on a winter day.

Caldo de Res, by Sylvia Villarreal, as printed in “A Taste of Heaven” Recipes from the Sacred Heart Catholic Church of Cotulla, 2003.

2 qt water

1 lb beef shanks, cut into 2 or 3-inch pieces

3 cloves garlic, minced

1/2 tsp ground cumin

1/2 tsp oregano

1 tsp salt

1/2 head green cabbage, chopped in bite size pieces

1 stalk celery

2 large carrots, cut in 1/2-inch slices

1 small onion, chopped

1 small bell pepper, chopped

1 yellow squash or zucchini, sliced

2 ears corn, cut into 4 pieces each

2 potatoes, peeled and cut in 4 pieces each

4 sprigs cilantro, chopped

Salt and paper to taste

In a large pot with the water in it, add the beef shanks. Bring to a boil for 20 minutes. Skim off any foam from the top. Add the garlic, cumin, oregano and salt. Return to a boil and add the cabbage, celery, carrots, onion, bell pepper, corn and squash or zucchini. Return to boil for 30 minutes. Add the potatoes. Return to boil for 20 minutes. Add the cilantro. Simmer for 10 minutes. Add salt and pepper top taste. Serve with a side dish of Mexican rice and corn tortillas.