Step 1: Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.
Step 2: When the meat is browned, add the onion, garlic, tomato, and cumin and cook about 5 minutes until tender.
Step 3: Add the beef stock and enough water to cover the meat and bones by about 2 inches.
Step 4: Reduce heat to low, Cover, and simmer about 2 hours.
Step 5: Add any remaining water, the potatoes, carrots, green beans, chayote, corn, and about 1/4 cup cilantro. Simmer until vegetables are tender.about 1 more hour
Step 6: Add the zucchini and cabbage and simmer another 10 minutes or until tender.
Step 7: Serve soup hot, garnishing with freshly squeezed lime juice, radishes, and peppers to taste.
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