Caldo de Res is a classic Mexican beef soup known for its rich, flavorful broth, tender beef, and hearty vegetables. Often considered comfort food in Mexican households, this soup is both nourishing and satisfying, perfect for chilly evenings or as a family dinner. The soup features large chunks of beef, bone-in for extra flavor, simmered slowly with vegetables such as corn, carrots, zucchini, cabbage, and potatoes.

The result is a deeply satisfying soup with layers of flavor that are wholesome and authentic. Whether you enjoy it with a squeeze of lime, fresh cilantro, or warm tortillas, Caldo de Res embodies the warmth and soul of Mexican home cooking.

Why I Love This Recipe

I love this recipe because it’s both hearty and refreshing. The broth is rich from the beef, yet the vegetables keep it light and colorful. Each spoonful offers tender beef alongside perfectly cooked vegetables.

It’s a soup that’s deeply satisfying without being heavy, and it’s versatile enough to enjoy as a main course or alongside rice and tortillas.

Why It’s a Must-Try Dish

• Rich and flavorful: Bone-in beef creates a deep, hearty broth.
• Nutritious and wholesome: Packed with protein, fiber, and vitamins from vegetables.
• Family-friendly: Loved by kids and adults alike, comforting and mild
• Versatile: Can be served as a main course or starter.
• Customizable: Add lime, fresh herbs, or spicy chilies to suit your taste.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6–8
• Calories: ~350 kcal per serving
• Course: Soup / Main Course
• Cuisine: Mexican

Ingredients

For the Soup:

• 2 lbs (900 g) beef shank or beef stew meat, bone-in preferred
• 12 cups water or beef broth
• 1 large onion, quartered
• 3 garlic cloves, smashed
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon black pepper
• 2 medium carrots, cut into large chunks
• 2 medium potatoes, peeled and quartered
• 2 ears of corn, cut into 2-inch pieces
• 1 medium zucchini, halved and sliced
• 1 cup cabbage, chopped
• 1/2 cup chayote, peeled and chopped (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Lime wedges, for serving
• Optional: Mexican rice or warm tortillas on the side

Cooking Directions

Step 1: Prepare the Broth

1. Place beef, water, onion, garlic, salt, and pepper in a large stockpot.
2. Bring to a boil over medium-high heat, skimming off any foam that rises to the top.
3. Reduce heat to low, cover, and simmer for 1–1.5 hours until the beef is tender.

Step 2: Add Vegetables

1. Add carrots, potatoes, and corn first; simmer for 15 minutes.
2. Add zucchini, cabbage, and chayote (if using); simmer for another 10–15 minutes until all vegetables are tender but not mushy.

Step 3: Adjust Seasoning

1. Taste the broth and adjust salt and pepper as needed.

Step 4: Serve

1. Ladle soup into bowls, ensuring each serving has beef and a variety of vegetables.
2. Garnish with fresh cilantro and serve with lime wedges.
3. Optionally, serve with warm tortillas or Mexican rice.

Step-by-Step Preparation Method (Summary)

1. Simmer beef with water, onion, garlic, salt, and pepper until tender.
2. Add root vegetables (carrots, potatoes, corn) and cook until slightly tender.
3. Add quick-cooking vegetables (zucchini, cabbage, chayote) and simmer until done.
4. Adjust seasoning, garnish with cilantro, and serve hot with lime.

How to Serve

• Serve hot in bowls, ensuring each serving has beef and vegetables.
• Offer lime wedges for added freshness.
• Pair with warm corn tortillas or Mexican rice for a complete meal.
• Optional garnishes: chopped cilantro, sliced radishes, or a dash of hot sauce.

Recipe Tips

• Use bone-in beef for a richer broth.
• Skim foam during the first boil to keep the broth clear.
• Cut vegetables into large chunks to maintain texture.
• Add quick-cooking vegetables toward the end to avoid overcooking.
• Let the soup rest for 10 minutes before serving to allow flavors to meld.

Variations

1. Spicy Caldo de Res: Add chopped jalapeños or serranos while simmering.
2. Vegetarian Twist: Use vegetable broth and hearty vegetables like squash, corn, and carrots.
3. Mexican-Style Rice Addition: Serve with a scoop of Mexican-style rice in each bowl.
4. Herb-Enhanced Version: Add fresh epazote or parsley for added aroma.
5. Pressure Cooker Version: Cook beef and vegetables under high pressure for 35–40 minutes for quicker preparation.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3–4 days.
• Freezing: Freeze soup (without garnishes) in portions for up to 2 months.
• Reheating: Thaw in the fridge overnight and reheat gently on the stove. Add fresh cilantro and lime after reheating.

Special Equipment Needed

• Large stockpot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Ladle

FAQ

Q: Can I use other cuts of beef?
A: Yes, beef chuck, stew meat, or short ribs work well; bone-in gives extra flavor.

Q: Can I make this soup ahead of time?
A: Absolutely; it tastes even better the next day as the flavors develop.

Q: Can I use frozen vegetables?
A: Yes, but add them toward the end to avoid overcooking.

Q: Can I make this soup spicy?
A: Yes, add chopped jalapeños, serrano peppers, or a dash of hot sauce.

Q: Can I make this in a slow cooker?
A: Yes, combine all ingredients except delicate vegetables; cook on low for 6–8 hours, then add zucchini, cabbage, or chayote in the last 30 minutes.

Conclusion

Caldo de Res (Mexican Beef Soup with Vegetables) is a hearty, comforting, and nutritious soup that embodies traditional Mexican home cooking. Its rich beef broth, tender meat, and colorful vegetables make it a complete and satisfying meal. Easy to prepare, family-friendly, and customizable, it’s perfect for cozy dinners, meal prep, or festive gatherings. Each spoonful delivers warmth, nutrition, and authentic Mexican flavor.