Caldo de Res, a shortcut version of the Mexican Beef Soup, brimming with cabbage, corn and full of beef flavor.
Heat oil in stock pot, add onion, celery, and carrot and cook, stirring now and then until onion is translucent, four to five minutes.
Add the cabbage, potatoes, tomatoes, and broth (use more or less depending on your taste and how brothy or chunky you prefer) to the pot. Bring to a boil, then partially cover with a lid, reduce to a simmer and simmer about 30 minutes, until vegetables are tender.
Add in the corn and heat through, then the beef and heat through, stirring gently so as not to break up the beef.
Taste and add salt and a good amount of pepper. The soup should have a little pepper flavor.
Serve soup garnished with cilantro or parsley, lime wedges, and tortillas. Pass the hot sauce.