5 pounds stew bones
1/4 cup, plus 2 tablespoons salt
1/4 cup garlic powder
4 ears corn, husked and cut in half
6 celery stalks, cut into 1/2-inch slices
3 carrots, peeled and cut into 1-inch chunks
4 potatoes, peeled and cut into 2-inch chunks
3 tomatoes, cut into wedges
3 zucchini, cut into 2-inch chunks
2 onions, each cut into 6 wedges
1/2 head cabbage, cut into quarters
1 green bell pepper, sliced
6 cups hot Spanish Rice
1 lemon, cut into 6 wedges
Put the bones in a large stockpot, add water to cover by 6 inches, and bring to a boil. Boil gently for 45 minutes.
Stir in the salt and garlic powder, then add the corn, celery, and carrots. Boil for another 15 minutes, then add the potatoes, tomatoes, zucchini, onions, cabbage, and bell pepper. Boil for 15 minutes longer.
Ladle the soup into 6 large bowls. Add 1 cup of the rice to each bowl, and squeeze the juice from a lemon wedge over each. Serve immediately.
Serves 6
