If you’re craving a comforting bowl that feels like a warm hug from the inside, look no further than this Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe. This traditional Mexican soup combines tender beef, a vibrant mix of fresh vegetables, and bold flavors simmered together to create a rich broth that’s both nourishing and satisfying. Every spoonful tells a story of home-cooked goodness, perfect for chilly days, family dinners, or whenever you need a little culinary love.
Ingredients You’ll Need
The magic of this Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, whether it’s building the soup’s deep flavor, adding texture, or creating that beautiful color that makes it so appetizing. Here’s what you’ll need to get started:
- Beef shank or short ribs (2 pounds): These cuts provide rich flavor and tender meat after slow simmering.
- Water (8 cups): The base for your broth, allowing all the ingredients to meld perfectly.
- Onion, quartered (1): Adds natural sweetness and depth to the broth.
- Garlic cloves (3): Infuses the soup with a fragrant, savory backbone.
- Fresh ears of corn, cut into thirds (2): Brings sweetness and vibrant color.
- Carrots, peeled and chunked (2): Adds earthiness and a tender bite.
- Zucchinis, sliced into rounds (2): Offers a light, fresh texture that balances the heartier vegetables.
- Potatoes, peeled and quartered (2): Gives the soup body and a creamy consistency when cooked.
- Chayote squash, peeled and sliced (optional, 1): A subtle, crisp vegetable that enhances variety.
- Cabbage, cut into wedges (1/2 head): Adds a mild, sweet crunch and soaks up flavors beautifully.
- Chopped cilantro (1/2 cup): Freshens the soup with vibrant herbal notes.
- Salt (1 tablespoon) and black pepper (1 teaspoon): Essential seasonings to bring all flavors into harmony.
- Limes, cut into wedges (2): For a burst of bright acidity when serving.
- Corn tortillas: A classic accompaniment to round out the meal.
How to Make Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe
Step 1: Build the Broth Base
Start by placing your beef shank or short ribs into a large pot along with the water, quartered onion, garlic cloves, salt, and black pepper. Bring this mixture to a boil to awaken the meat and seasonings, then reduce to a gentle simmer. Allow it to cook uncovered for about 1.5 to 2 hours, skimming off any foam that rises to the top to keep your broth clear and flavorful. This slow simmer extracts every bit of beefy goodness and creates a deep, soul-satisfying base for the soup.
Step 2: Add the Sturdy Vegetables
Once your beef is tender and the broth is rich, it’s time to add the corn, carrots, and potatoes. These vegetables stand up well to longer cooking and soak in all the lovely flavors from the broth. Let them cook together for about 15 minutes until they start getting tender but still hold their shape, setting the stage for the softer veggies to come.
Step 3: Finish with Delicate Veggies and Herbs
Next, gently stir in the zucchini, chayote squash if you’re using it, and cabbage wedges. These cook much faster, giving your soup a delightful mix of textures—from tender beef to crisp-tender greens. Let everything simmer for an additional 10 to 15 minutes until the vegetables are perfectly tender but not mushy. Before taking the pot off the heat, taste and adjust seasoning if needed, then stir in the chopped cilantro to impart fresh, herbal brightness.
Step 4: Prepare to Serve
Remove the beef pieces to shred or slice as you prefer, then return the meat to the pot or serve it alongside the vibrant broth and vegetable medley. This final touch brings together the hearty goodness reminiscent of true Mexican comfort food.
How to Serve Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe
Garnishes
The finishing touches elevate your bowl of Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe from simply delicious to unforgettable. Fresh lime wedges are a must—squeezing them over the soup adds a lively pop of acidity that brightens every bite. Don’t forget to sprinkle extra cilantro if you want an herbal punch and serve with some thinly sliced radishes or jalapeño slices for a little crunch and heat.
Side Dishes
This soup shines when paired with warm corn tortillas, perfect for dipping and soaking up the broth. You could also add a simple Mexican rice or refried beans on the side for a more filling meal. A fresh salad with avocado and tomato lends a cooling contrast, especially if you like balancing bold soups with light, crisp sides.
Creative Ways to Present
For a dinner party or special family meal, serve the Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe family-style in a large, rustic pot, inviting everyone to help themselves. You can also ladle it into colorful Mexican pottery bowls to bring that authentic feeling to the table. Consider offering toppings on the side—like diced onions, shredded cheese, or hot sauce—so everyone can personalize their bowl just the way they like.
Make Ahead and Storage
Storing Leftovers
Leftover caldo de res actually tastes even better the next day as the flavors continue to meld. Store the soup in an airtight container in the refrigerator for up to 3 days. Keep the meat and broth together or separate if you prefer reheating only the broth for quick meals.
Freezing
This soup freezes wonderfully, making it a great meal prep option. Cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat to avoid toughening the beef. Stir occasionally until warmed through. Adding a splash of water or broth can help loosen the consistency if it’s too thick after chilling or freezing.
FAQs
Can I use a different cut of beef?
Absolutely! While beef shank or short ribs give rich flavor and tender meat, you can also try chuck roast or brisket. Just adjust the cooking time if needed to ensure the beef becomes tender.
What can I substitute for chayote squash?
If you can’t find chayote, try using additional zucchini or even green beans. The key is to add a vegetable that offers a mild flavor and a bit of crunch to complement the other veggies.
Is this soup spicy?
This traditional caldo de res is not spicy on its own, making it family-friendly. However, you can easily add sliced jalapeños or a dash of hot sauce for some heat when serving if you like it spicy.
Can I make this soup in a slow cooker?
Definitely! Brown the beef first for best flavor, then add all ingredients to the slow cooker and cook on low for 6 to 8 hours or on high for 4 hours. Add delicate veggies like zucchini and cabbage in the last hour so they don’t get mushy.
What’s the best way to serve this soup?
Serve it piping hot with lime wedges and warm corn tortillas on the side. The tortillas are perfect for dipping and help complete this nourishing, hearty meal.
Final Thoughts
Nothing beats the heartwarming comfort of a big pot of Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe. It’s a dish that invites you to slow down, savor each spoonful, and share a little piece of Mexican culinary tradition with those you love. I truly hope you try this recipe and make it your own—it’s one of those timeless soups that never fails to bring smiles to the table.
Print
Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank simmered with a variety of fresh vegetables, including corn, carrots, zucchini, potatoes, chayote, and cabbage. This hearty, comforting dish is flavored with garlic, onion, cilantro, and lime, and served with warm corn tortillas for a complete and satisfying 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 zucchinis, sliced into rounds
- 2 potatoes, peeled and quartered
- 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 the heat to low and simmer gently for 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface during cooking to ensure a clear broth.
- Add heartier vegetables: Once the beef is tender, add the corn cut into thirds, peeled and chunked carrots, and quartered potatoes to the pot. Continue cooking for 15 minutes to allow these vegetables to soften without becoming mushy.
- Include softer vegetables: Stir in the sliced zucchinis, peeled and sliced chayote squash if using, and cabbage wedges. Cook the soup for an additional 10 to 15 minutes or until all vegetables are tender but still retain some texture.
- Season and garnish: Taste the broth and adjust salt and pepper as needed. Stir in the chopped cilantro to add freshness and vibrant color to the soup.
- Serve: Ladle the hot Caldo de Res into bowls and serve with lime wedges on the side for squeezing. Accompany the soup with warm corn tortillas to soak up the flavorful broth.
Notes
- Skimming the foam during simmering ensures a clearer broth and better flavor.
- The chayote squash is optional but adds a subtle sweetness and texture to the soup.
- Adjust the salt to taste especially if serving with salted tortillas or additional condiments.
- For a richer flavor, you can brown the beef before simmering, though it’s not traditional.
- Leftovers can be refrigerated and reheated; soup flavors often improve the next day.
