If you’re craving a soul-warming, hearty soup with vibrant flavors and wholesome ingredients, the Caldo de Res (Mexican Beef Vegetable Soup) Recipe is an absolute must-try. This traditional Mexican dish brings together tender beef, fresh garden vegetables, and bright herbs in a flavorful broth that comforts you from the inside out. Whether you’re new to Mexican cuisine or a dedicated fan, this recipe offers a genuine taste of home-style cooking that’s perfect for sharing with family and friends. Each spoonful is like a warm hug, filled with rich textures and inviting aromas that will have you coming back for more.
Ingredients You’ll Need
This recipe focuses on simple yet essential ingredients that each play a critical role in creating a balanced and delicious Caldo de Res (Mexican Beef Vegetable Soup) Recipe. From the robust beef shank that forms the flavorful base to the fresh vegetables that add color and nutrition, every component is chosen with care to give you an authentic and satisfying dish.
- 2 pounds beef shank or short ribs: Perfect for slow cooking, providing rich, tender meat and deep broth flavor.
- 8 cups water: The foundation for your broth that helps meld all flavors together gently.
- 1 onion, quartered: Adds natural sweetness and depth to the soup’s base.
- 3 garlic cloves: Gives a subtle kick and aromatic warmth that gently infuses the broth.
- 2 ears of corn, cut into thirds: Adds sweetness and beautiful golden color to each bowl.
- 2 carrots, peeled and cut into chunks: Offers earthy sweetness and hearty texture.
- 2 zucchinis, sliced into rounds: Brings a tender bite and freshness to balance the beef.
- 2 potatoes, peeled and quartered: Create comforting, starchy goodness that makes the soup filling.
- 1 chayote squash, peeled and sliced (optional): A subtle, crisp vegetable that adds a unique crunch and mild flavor.
- 1/2 head of cabbage, cut into wedges: Brings a slight earthiness and soft texture when cooked.
- 1/2 cup chopped cilantro: Brightens the soup with fresh, herbaceous notes at the end.
- 1 tablespoon salt (adjust to taste): Essential for seasoning and enhancing all the flavors.
- 1 teaspoon black pepper: Adds a gentle warmth and spice to the broth.
- 2 limes, cut into wedges: To squeeze in just before eating for a lively citrus pop.
- Corn tortillas: Soft, warm tortillas to scoop up the soup or enjoy alongside.
How to Make Caldo de Res (Mexican Beef Vegetable Soup) Recipe
Step 1: Create a Flavorful Beef Broth
Start by placing the beef shank or short ribs in a large pot with 8 cups of water. Add the quartered onion, garlic cloves, salt, and black pepper. Bring everything to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 1.5 to 2 hours. Be sure to skim off any foam or impurities that rise to the top during cooking. This slow simmering method extracts the rich flavors from the beef and bones, creating the heart of your Caldo de Res (Mexican Beef Vegetable Soup) Recipe.
Step 2: Add Sturdier Vegetables
After your broth has had time to develop, it’s time to add the corn, carrots, and potatoes. These vegetables take a bit longer to cook, so giving them a 15-minute head start ensures they’ll be perfectly tender but not mushy. Stir gently to distribute everything evenly and maintain a steady simmer to keep the broth clear and delicious.
Step 3: Incorporate Tender Vegetables
Next, add the zucchini, chayote squash if you’re using it, and the cabbage wedges. These veggies cook faster, so they only need about 10 to 15 minutes to soften up beautifully in the broth. Their textures complement each other and bring fresh, bright elements that elevate the soup’s harmony.
Step 4: Season and Finish with Fresh Herbs
Once all the vegetables are tender, taste your soup and adjust the salt if needed. Stir in the chopped cilantro right before serving to capture its fresh aroma and flavor. This finishing touch is what really makes the Caldo de Res (Mexican Beef Vegetable Soup) Recipe sing with authenticity and freshness.
Step 5: Serve Hot with Limes and Tortillas
Ladle the soup into deep bowls and serve immediately, accompanied by lime wedges for a tangy squeeze. Don’t forget to warm your corn tortillas to enjoy alongside or even dip into the broth. This classic presentation enhances every bite and makes the meal feel complete.
How to Serve Caldo de Res (Mexican Beef Vegetable Soup) Recipe
Garnishes
Simple garnishes like fresh lime wedges and chopped cilantro make all the difference in brightening up each spoonful of this soup. Some people also love adding sliced radishes or diced avocado for added texture and coolness, which contrast beautifully with the hot broth.
Side Dishes
This soup is satisfying on its own but pairs wonderfully with warm corn tortillas, which are perfect for dipping. You might also consider serving it alongside warm rice or a fresh green salad for a full, balanced meal that delights every palate.
Creative Ways to Present
Elevate your Caldo de Res presentation by serving it in rustic bowls with a small plate of garnishes on the side—lime wedges, chopped cilantro, sliced jalapeños, and even some crispy tortilla strips. This way, everyone can customize their bowl to their taste and enjoy a fun, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Caldo de Res tastes even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to keep the broth and solids together for the best flavor.
Freezing
If you want to keep this soup longer, it freezes beautifully. Transfer cooled soup into freezer-safe containers, leaving room for expansion. It will keep well for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over medium heat until steaming hot. Stir occasionally to heat evenly. If the broth has thickened, add a splash of water or broth to loosen it back up. Be sure to add fresh cilantro or lime juice after reheating to revive the bright flavors.
FAQs
Can I use other cuts of beef?
Absolutely! While beef shank or short ribs are preferred for their rich flavor and collagen content, you can experiment with beef chuck or oxtail. Just keep in mind that cooking times may vary slightly depending on the cut.
Is chayote squash necessary?
Chayote is optional but adds a lovely mild crunch and subtle flavor. If you can’t find it or aren’t a fan, feel free to omit it—the soup will still be delicious.
Can I make this soup vegetarian?
You can transform this into a vegetarian dish by skipping the beef and using vegetable broth. Add hearty vegetables like mushrooms or beans to replace the protein, but remember this changes the classic flavor profile.
How spicy is this soup?
The Caldo de Res itself is mild and comforting. However, adding fresh jalapeños or a few dashes of hot sauce on the side can dial up the heat if you love spice.
What is the best way to reheat leftovers without losing flavor?
Reheat gently on the stove with a little extra water or broth if the soup seems thick. Avoid boiling too hard as it can toughen the vegetables and meat. Adding fresh herbs and a squeeze of lime after reheating brings back the vibrant flavors.
Final Thoughts
Now that you have this authentic Caldo de Res (Mexican Beef Vegetable Soup) Recipe in your culinary arsenal, you’re all set to bring a true taste of Mexico to your table. It’s a satisfying, nourishing meal perfect for any occasion where you want to share comfort, flavor, and love. Don’t wait to dive in—once you try it, this soup will quickly become one of your most beloved go-to recipes.
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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
Description
Caldo de Res is a traditional Mexican beef and vegetable soup, rich in flavor and perfect for a comforting meal. Slow-cooked beef shank or short ribs create a savory broth infused with onions, garlic, and fresh vegetables including corn, carrots, zucchini, potatoes, chayote, and cabbage. Garnished with fresh cilantro and served with lime wedges and warm corn tortillas, this hearty soup is a wholesome family favorite.
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
Garnishes 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 and cook gently for 1.5 to 2 hours, skimming off any foam that forms on the surface to keep the broth clear and flavorful.
- Add root vegetables: After the initial simmering, add the cut corn, peeled and chunked carrots, and quartered potatoes to the pot. Continue cooking for another 15 minutes, allowing these vegetables to soften and release their sweetness into the broth.
- Incorporate remaining vegetables: Stir in the sliced zucchinis, peeled and sliced chayote squash if using, and cabbage wedges. Cook for an additional 10 to 15 minutes until all vegetables are tender but still maintain their shape and texture.
- Season and garnish: Adjust the seasoning to taste if necessary. Stir in the chopped fresh cilantro to brighten the flavor and add a fresh herbal note to the soup.
- Serve: Ladle the hot soup into bowls and serve it alongside lime wedges and warm corn tortillas, which add a delicious accompaniment and allow diners to enhance the soup with a splash of citrus.
Notes
- Skimming the foam during simmering helps to maintain a clear broth and improve the flavor.
- Chayote squash is optional but adds a mild, slightly sweet flavor that complements the other vegetables.
- Adjust the salt to taste, especially if serving with salted tortillas or other salty sides.
- Leftover caldo de res tastes even better the next day as flavors meld.
- For a richer broth, you can brown the beef before simmering, though it is not necessary.
- If preferred, other root vegetables like turnips can be added for variety.
