A flavorful and hearty Mexican-inspired beef soup loaded with fresh vegetables and rice.
Place the beef bones in a large stockpot and add enough water to cover them by about 6 inches.
Using marrow bones will add a rich flavor to the broth.
Bring the water to a boil, then reduce the heat and simmer gently for 45 minutes.
Skim off any foam or impurities that rise to the surface for a clearer broth.
Add the salt and garlic powder to the broth and stir well.
Taste the broth and adjust the seasoning if needed.
Add the corn, celery, and carrots to the pot and simmer for 15 minutes.
Cut the vegetables into uniform pieces for even cooking.
Add the potatoes, tomatoes, zucchini, onion, cabbage, and green bell pepper to the pot and cook for another 15 minutes.
Add the vegetables in stages to ensure they cook evenly and retain their texture.
Ladle the soup into serving bowls.
Ensure each bowl gets a good mix of broth and vegetables.
Add a portion of cooked rice to each bowl.
Warm the rice before adding it to the soup for the best texture.
Squeeze a wedge of lemon over each bowl before serving.
The lemon juice adds a refreshing tang that enhances the flavors.
Serve the soup immediately and enjoy.
Pair the soup with warm tortillas or crusty bread for a complete meal.
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