One of my more favorite Mexican soups I've made lately

CALDO DE RES Recipe by Itzel Castanova   BROTH 20 cups water 1 onion, peeled 2 bay leaves Salt to taste 1 bulb of garlic, the top cut off 2 spoons or tsp of beef knorr (caldo de res) 2 lb bone in beef shank 2 lb chuck roast, cut into large chunks   ADDITIONAL INGREDIENTS 3 carrots 1 handful cilantro 1 potato (or more) 3 corn 1 yellow squash or Mexican squash (calabasa) ½ of a small cabbage Knorr tomato boullion to taste INSTRUCTIONS 1. In a large pot, add: 1 onion, 2 bay leave, salt to taste, 1 bulb of garlic, 2 tsp of beef knor (or caldo de res), 2 lb bone in beef shank and 2 lbs of chuck roast (make sure to cut your chuck roast into large chunks. Bring to boil and then reduce heat and simmer for ~1.5 hours. (note: while you simmer, you will get impurities/ foam that float to the top, make sure to scoop this out. 2. Meanwhile, prep your veggies -  Carrots: skin and cut into large chunks -  Cilantro: roughly chop. I prefer to use the leafy ends but this is all preference -  Potatoes: skin and cut into large chunks. You can also leave the skin on -  Corn: peel and clean corn. I cut mine into 1/3 -  Squash: I cut mine into large half moons -  Cabbage: I left mine in large chunks this time.. I might change the way its cut next time.. idk yet. We will see -  Note: you can mix and match your veggies.. use less or more of one or the other. The amount you add in is preference 3. After 1.5 hours of simmering your broth, season with knorr tomato bouillon. 4. Then add in corn, potatoes and carrots. Cover and cook for 15 minutes. 5. After 15 mins, uncover and add squash and cabbage. Cover and cook for another 5 minutes. 6. Finish with a handful of cilantro. I served mine with Mexican red rice.