Hearty Mexican Beef Soup

Name: Mexican Beef and Vegetable Soup
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 3 pounds beef shank (or short rib/beef chuck); 8-10 cups water; 1 large onion, roughly chopped; 2 celery stalks, roughly chopped; 10 cloves garlic, roughly chopped; 5 chile de arbol peppers (optional); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; 3 potatoes, cut into bite-sized pieces; 2 carrots, cut into bite-sized pieces; 2 zucchini, cut into bite-sized pieces; 2 jalapeño peppers, sliced (optional); 2 ears corn, quartered; 3 medium tomatoes, cut into bite-sized pieces; ¼ head cabbage, chopped; 8 ounces tomato sauce; Juice from 1 lime; Red pepper flakes to taste; Fresh cilantro for garnish; Hot sauce to serve; Lime wedges for serving

Simmer beef with aromatics for rich broth, add vegetables in stages, finish with lime and garnishes. A hearty Mexican soup ready in about 3 hours.

Featured in Center of the plate recipes.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.

By Zaho

Updated on Fri, 03 Jan 2025 04:52:34 GMT

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Caldo de Res (Mexican Beef Soup) | myhomemaderecipe.com

This hearty Mexican Caldo de Res warms both body and soul with its rich beef broth and abundance of fresh vegetables. The slow-simmered soup brings together tender, fall-apart beef with colorful vegetables in a broth that's both nourishing and deeply satisfying.

My first experience making Caldo de Res came from my neighbor Rosa, who taught me that patience in building the broth is key to achieving that authentic Mexican flavor.

Essential Ingredients Selection

Beef shank: Bones create richer broth
Fresh vegetables: Cut in large, rustic pieces
Aromatics: Whole garlic cloves and onion
Lime: Fresh juice brightens flavors
Chiles: Adds gentle warmth without overpowering

Detailed Cooking Method

Create the perfect broth:: Start with cold water for clearer stock. Skim foam regularly while simmering. Let meat cook until truly tender.
Layer the vegetables:: Add harder vegetables first. Include corn on the cob for sweetness. Save cabbage for last to prevent overcooking.
Build the flavors:: Season gradually throughout cooking. Add tomato sauce for richness. Finish with fresh lime juice.
Perfect the presentation:: Serve in deep bowls. Garnish generously. Provide extra lime wedges.

The Secret to Success

I've learned that allowing the broth to develop slowly over low heat creates that deep, rich flavor that makes this soup so special.

Serving Suggestions

Warm corn tortillas and fresh lime wedges are essential accompaniments.

Rosa taught me that true Caldo de Res should be a meal in itself, with each spoonful containing a bit of everything good.

Chef's Helpful Tips

Keep broth at gentle simmer
Remove meat while still slightly firm
Add salt in stages
Prepare garnishes while soup cooks

This soup has become my go-to comfort food during cold weather. There's something magical about the way it brings people together, encouraging slow, enjoyable meals where stories are shared and memories made.

Frequently Asked Questions

→ Can I use different cuts of beef?: Yes! Short ribs or chuck work well, just make sure it's a cut good for slow cooking.
→ Can I make this in a slow cooker?: Yes, cook on low 6-8 hours or high 4-5 hours. Add vegetables in the last hour.
→ How spicy is this soup?: You control the heat by adjusting the chiles and jalapeños to your taste.
→ How long does it keep?: Stores well in the fridge for 3-4 days or freezes for up to 3 months.
→ What can I serve with it?: Warm corn tortillas, lime wedges, and extra hot sauce are traditional sides.

Mexican Beef and Vegetable Soup

Rich Mexican beef soup with tender meat, fresh vegetables, and aromatic spices. Perfect comfort food for cold days!

Prep Time

30 Minutes

Cook Time

150 Minutes

Total Time

180 Minutes

By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (6 bowls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ For the Stock

01 3 pounds beef shank (or short rib/beef chuck)

02 8-10 cups water

03 1 large onion, roughly chopped

04 2 celery stalks, roughly chopped

05 10 cloves garlic, roughly chopped

06 5 chile de arbol peppers (optional)

07 3 bay leaves

08 1 tablespoon black peppercorns

09 1 tablespoon salt

→ Vegetables

10 3 potatoes, cut into bite-sized pieces

11 2 carrots, cut into bite-sized pieces

12 2 zucchini, cut into bite-sized pieces

13 2 jalapeño peppers, sliced (optional)

14 2 ears corn, quartered

15 3 medium tomatoes, cut into bite-sized pieces

16 ¼ head cabbage, chopped

17 8 ounces tomato sauce

→ Finishing and Garnish

18 Juice from 1 lime

19 Red pepper flakes to taste

20 Fresh cilantro for garnish

21 Hot sauce to serve

22 Lime wedges for serving

Instructions

Step 01

Put your beef, water, and stock vegetables (onion, celery, garlic) in a big pot with the spices. Bring it to a boil, then let it simmer covered for about 2 hours until the meat's tender.

Step 02

Take out the beef, shred it, and set aside. Strain your stock and throw away the used vegetables and spices.

Step 03

Bring that stock back to a simmer and cook your potatoes and carrots for about 20 minutes.

Step 04

Toss in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook about 10 more minutes.

Step 05

Put the shredded beef back in, add lime juice, and adjust your seasonings.

Step 06

Ladle into bowls and let everyone garnish with red pepper flakes, cilantro, hot sauce, and lime wedges.

Notes

This hearty Mexican beef soup (Caldo de Res) features tender beef and fresh vegetables in a rich, flavorful broth.

Tools You'll Need

Large soup pot or Dutch oven
Strainer
Sharp knife
Cutting board
Ladle

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 380
Total Fat: 18 g
Total Carbohydrate: 30 g
Protein: 28 g