Rinse the beef under cold water to remove any impurities.

In a large pot, add the beef and cover it with 10 cups of water. Bring it to a boil over high heat, then reduce to a simmer.

As the broth simmers, skim off any foam that rises to the top.

Add the quartered onion, minced garlic, bay leaves, and black pepper to the pot.

Let the soup simmer for about 1.5 hours.

Add the corn, potatoes, carrots, and zucchini to the pot.

Stir in the salt and adjust to taste.

Once the vegetables are tender, ladle the soup into bowls and garnish with fresh cilantro.