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Caldo de Res (Mexican Beef Soup with Vegetables)

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Broth : Place beef, water, onion, garlic, salt, and pepper in a large stockpot. Bring to a boil over medium-high heat, skimming off any foam that rises to the top. Reduce heat to low, cover, and simmer for 1–1.5 hours until the beef is tender.
  • Step 2: Add Vegetables : Add carrots, potatoes, and corn first; simmer for 15 minutes. 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 : Taste the broth and adjust salt and pepper as needed.
  • Step 4: Serve : Ladle soup into bowls, ensuring each serving has beef and a variety of vegetables. Garnish with fresh cilantro and serve with lime wedges. Optionally, serve with warm tortillas or Mexican rice.