Beef Soup (Caldo de Res)

INGREDIENTS

• 1 celery stick, cut into 2-inch pieces
• Hot sauce, for serving
• 1 chayote squash, cut in 2-inch strips
• 2 carrots, cut into 1-inch rounds
• 1 zucchini, cut into 2-inch chunks
• Corn tortillas, warmed, for serving
• 4 cloves garlic
• 1/2 medium white onion
• Pinch salt
• Lime wedges, for serving
• 1 corn on the cob, halved
• 1/2 head cabbage, quartered
• One 2-pound bone-in beef chuck, cut into 1-inch cubes