Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 54.3mg||2 %|
|Potassium 676.9mg||18 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 21.7g|
|Protein 4.5g||6 %|
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Calories per serving: 117
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