Sopa de res is a traditional Mexican vegetable and beef soup. Edwin's recipe includes his own spice mix of pasilla and wide chili (shown in the picture), clove, thyme, garlic, and oregano, that flavor the beef, and are cooked with a variety of vegetables: yuca, potatoes, squash, corn, carrots, cabbage, and tomatoes. It is best when slow-simmered for at least two hours with the beef, bones, onion, and garlic for a rich beef broth
Vegetarian option available without beef.