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"It was a cold and rainy night" last night, so I made this for dinner. As with most soups, it's impractical to make small quantities. So we'll be eating soup all week long. :)

You can use just about any combination of your favorite vegetables in this - some people like radishes, bell pepper, chayote, etc.

I served it with home-made corn tortillas. (If anyone wants the "how-to" on the tortillas I'll be glad to post it.)

Caldo De Res y Pollo Mexicano
(Mexican Beef & Chicken Soup)

1 lb. stew beef, cut into 1" chunks
8 chicken drumsticks, whole
2 large carrots, peeled & cut into 1" chunks
1 large sweet potato, cut into 1" chunks (do not peel)
3 large stalks of celery, cut into 1" pieces
1/3 small head of purple cabbage, cut into 1" pieces
2 cobs corn, cut into 1" slices then halved
1/2 small head broccoli, cut into individual florets
2 cups green beans, ends removed & broken in half
1 large yellow squash, cut into 1" pieces
1 large ripe tomato, cut into 1" pieces
1 large white onion, cut into fairly large slices
5-6 large cloves garlic, sliced
4-5 good-sized slices of fresh ginger

1 32-oz. container beef stock
1/3 cup white vinegar
1/3 cup low-sodium soy sauce
Juice of 1 large lime
1/3 cup coconut palm sugar or brown sugar
1/3 cup extra-virgin olive oil
1 tsp Tabasco sauce (or more, but be careful...)
2 tsp freshly cracked black pepper
1 tsp smoked paprika
1 tsp salt

Arrange everything from the first group into a large slow cooker, in the order listed.

Mix together all the remaining ingredients and pour over the meat and vegetables. Add enough water to bring the broth up to the level of the vegetables.

Cover crock pot and cook on high for about 5 hours, until veggies are just tender.