Cocido de Rez (Beef with Noodles and Vegetable Soup)

One large white onion, sliced

3 cloves garlic, minced

2 neck meat bones (neck bones add more flavor, but other meat bones can be substituted)

1-1/2 lbs. chuck steak or stew meat, cut into one inch cubes

1 tsp. garlic salt, coarse ground with parsley

1 tsp. lemon pepper seasoning

1 tsp. garlic

1 tsp. parsley

1 tsp. celery salt

2 cubes beef bouillon

1 jalapeño, diced

3 potatoes, cut into small pieces

10 oz. carrots

3 to 4 small yellow corn cobs, cut in half

1 to 2 zucchinis, sliced

1 14.5 oz.-can stewed tomatoes

1 stalk of celery

Half a cabbage, quartered

2 c. noodles                 

Place in the pan with three quarts of water the following ingredients: onion, garlic, neck bones, meat, seasonings.

Turn on fire, and boil water. Turn down the flame to medium and cook for ½ hour. When water is boiling, add the bouillon cubes and jalapeño.

After 20 to 30 minutes of cooking, test the meat to see if tender or soft. When meat is soft, put into the pan the vegetables for about 20 to 30 minutes, or until potatoes and carrots are soft.

Add 2 cups of noodles and cook until noodles are done. Taste and add more seasonings, if desired.