If you’re searching for a comforting, hearty, and truly soul-warming meal, look no further than this Caldo de Res (Mexican Beef Vegetable Soup) Recipe. It’s a classic Mexican soup that brings together tender beef shanks with a vibrant mix of fresh vegetables, cooked low and slow to perfection. Every spoonful bursts with rich, savory broth and tender chunks of goodness that feel like a warm hug on a chilly day. This recipe is simple yet deeply satisfying, showcasing how humble ingredients combine to create something absolutely unforgettable.
Ingredients You’ll Need
Before diving into making this delicious soup, it’s important to note how straightforward and essential these ingredients are. Each one plays a critical role in building layers of flavor, texture, and color that make this soup so special and visually inviting.
- 2 pounds beef shank or short ribs: Provides deep, meaty flavor and tender, slow-cooked beef that melts in your mouth.
- 8 cups water: Acts as the base, gently extracting all the flavors from beef and vegetables to create a rich broth.
- 1 onion, quartered: Adds natural sweetness and aroma as it simmers with the beef.
- 3 garlic cloves: Infuses the soup with a warm and fragrant depth of flavor.
- 2 ears of corn, cut into thirds: Gives bursts of subtle sweetness and a lovely yellow color to the soup.
- 2 carrots, peeled and cut into chunks: Adds earthiness and a slight natural sweetness that balances the meatiness.
- 2 zucchinis, sliced into rounds: Contributes delicate texture and freshness in the final stages of cooking.
- 2 potatoes, peeled and quartered: Create heartiness and help thicken the soup slightly.
- 1 chayote squash, peeled and sliced (optional): Adds a subtle melon-like flavor and tender texture if you want a traditional touch.
- 1/2 head of cabbage, cut into wedges: Brings sweetness and bulk, cooking down to soft perfection.
- 1/2 cup chopped cilantro: Sprinkles fresh, bright herbal notes that lift the soup at the end.
- 1 tablespoon salt (adjust to taste): Enhances and balances all the natural flavors.
- 1 teaspoon black pepper: Adds a gentle heat and complexity.
- 2 limes, cut into wedges: Provides an optional tangy punch when served, cutting through the richness beautifully.
- Corn tortillas (for serving): The perfect traditional side to scoop and enjoy every last drop.
How to Make Caldo de Res (Mexican Beef Vegetable Soup) Recipe
Step 1: Create the Flavorful Broth
Start by placing the beef shank or short ribs into a large pot with the water, quartered onion, garlic cloves, salt, and black pepper. Bring everything to a gentle boil, then reduce to a simmer. This simmering process, lasting for about 1.5 to 2 hours, is critical — it slowly draws out the rich meat flavors and tenderizes the beef until it’s luscious and falling off the bone. Don’t forget to skim off any foam that rises to the top to keep the broth clear and pure-tasting.
Step 2: Introduce Root Vegetables and Corn
Once the beef is tender, add in the chunks of carrots, potatoes, and the corn pieces. These vegetables need a bit more cooking time to soften completely and soak up the wonderful beef essence. Let them cook together for around 15 minutes, allowing the potatoes to create a slight thickening effect and the corn to enrich the broth’s sweetness and texture.
Step 3: Add the Softer Vegetables
Now it’s time to add the zucchini, chayote (if you’re using it), and cabbage wedges. These vegetables have a shorter cooking time and bring freshness and crunch to the soup when added late. Cook everything for an additional 10 to 15 minutes until all the veggies are tender but not mushy, maintaining a lovely array of textures.
Step 4: Final Seasoning and Fresh Herbs
Give the soup one last taste and adjust the salt if needed. Stir in the chopped cilantro right before serving to add a vibrant, herbal brightness that really elevates the whole dish. The cilantro is truly the final flourish that brightens every bowl.
How to Serve Caldo de Res (Mexican Beef Vegetable Soup) Recipe
Garnishes
Serving this soup with a wedge of fresh lime is essential. A squeeze or two of lime juice adds the perfect zesty contrast to the rich broth. You can also offer chopped fresh onions or jalapeño slices on the side for those who like a little extra kick.
Side Dishes
Warm, soft corn tortillas are a natural pairing with this soup. They’re perfect for dipping or wrapping around a piece of tender meat and veggie. A simple Mexican rice or refried beans also complement the soup beautifully if you want a fuller meal experience.
Creative Ways to Present
If you’re hosting, consider serving the soup in rustic clay bowls for an authentic touch. You can also present the beef shank bones on the side, encouraging guests to pull off the tender meat themselves. For a lighter presentation, serve the broth and vegetables in a large communal pot with all the garnishes arranged around it to share.
Make Ahead and Storage
Storing Leftovers
This Caldo de Res (Mexican Beef Vegetable Soup) Recipe actually tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing
If you want to keep it longer, this soup freezes beautifully. Just cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. Avoid freezing garnishes like cilantro or lime wedges to maintain freshness.
Reheating
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. Add fresh cilantro and a squeeze of lime after reheating to restore that vibrant finish.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While beef shank or short ribs are traditional for their flavor and texture, you can use beef chuck or even oxtail if you prefer. Just adjust the cooking time to ensure the meat becomes perfectly tender.
Is chayote squash necessary in the recipe?
No, it’s optional! Chayote adds a mild sweetness and unique texture, but if you can’t find it, feel free to skip it or substitute with extra zucchini or potato.
How spicy is this soup?
This Caldo de Res (Mexican Beef Vegetable Soup) Recipe is mild by itself but can easily be customized with jalapeños, hot sauce, or fresh chilies to add heat according to your taste.
Can I make this soup in a slow cooker?
Yes! Brown the beef first for extra flavor, then add all ingredients to a slow cooker and cook on low for 6–8 hours. Add the delicate vegetables like zucchini and cabbage in the last 30 minutes.
What is the best way to serve leftover soup?
Leftover Caldo de Res tastes wonderful when reheated gently with a fresh sprinkle of cilantro and a fresh squeeze of lime juice to brighten up the flavors.
Final Thoughts
This Caldo de Res (Mexican Beef Vegetable Soup) Recipe truly feels like a homemade hug. It’s hearty, wholesome, and packed with balanced flavors that make every spoonful so comforting. Whether you’re sharing it with family or enjoying a cozy night in, this soup deserves a special spot in your recipe collection. Don’t wait to try it—your taste buds and your heart will thank you!
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Caldo de Res (Mexican Beef Vegetable Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Caldo de Res is a traditional Mexican beef soup simmered for hours to develop rich flavors. This hearty broth features tender beef shank or short ribs with a wholesome mix of vegetables like corn, carrots, potatoes, zucchini, chayote, and cabbage. Perfectly seasoned and served with fresh lime wedges and warm corn tortillas, this comforting soup is ideal for a nourishing family meal.
Ingredients
Beef and Broth
- 2 pounds beef shank or short ribs
- 8 cups water
- 1 onion, quartered
- 3 garlic cloves
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
Vegetables
- 2 ears of corn, cut into thirds
- 2 carrots, peeled and cut into chunks
- 2 potatoes, peeled and quartered
- 2 zucchinis, sliced into rounds
- 1 chayote squash, peeled and sliced (optional)
- 1/2 head of cabbage, cut into wedges
Garnish and Serving
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
- Corn tortillas (for serving)
Instructions
- Prepare the Broth: In a large pot, combine the beef shank or short ribs with 8 cups of water, quartered onion, garlic cloves, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface to keep the broth clear. Let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors are deeply developed.
- Add Root Vegetables: Once the beef is tender, add the corn cut into thirds, peeled and chunked carrots, and peeled and quartered potatoes to the pot. Continue cooking the soup for 15 minutes, allowing these vegetables to start softening while absorbing the beefy broth.
- Add Remaining Vegetables: Stir in the sliced zucchini, peeled and sliced chayote squash if using, and wedges of cabbage. Cook for an additional 10 to 15 minutes, or until all the vegetables are tender but not mushy, maintaining a nice texture.
- Season and Finish: Taste the caldo de res and adjust the seasoning with additional salt or pepper if needed. Stir in the chopped cilantro for a fresh herbal note just before serving.
- Serve: Ladle the hot soup into bowls and serve with lime wedges for squeezing over the top. Accompany with warm corn tortillas to make the meal complete and authentic.
Notes
- Skimming the foam during simmering is important to keep the broth clear and flavorful.
- Chayote squash is optional but adds a mild sweetness and texture that complements the soup well.
- Adjust the salt and pepper to taste during cooking and before serving.
- Leftovers taste even better the next day after flavors meld further.
- For a richer broth, you can brown the beef before boiling, but it is optional for this recipe.
