Caldo De Res a Mexican Beef Vegetable Soup
Savor the comforting flavors of Caldo de Res, a traditional Mexican beef and vegetable soup that’s as hearty as it is wholesome. This authentic recipe features tender, slow-simmered beef shank on the bone, infusing a rich, savory depth into the broth. Brimming with vibrant vegetables like chayotes, carrots, zucchini, corn on the cob, and cabbage, it’s a nutrient-packed dish perfect for any season. Easy to customize and deeply satisfying, this one-pot wonder is seasoned simply with garlic, onion, and black pepper, letting the fresh, natural ingredients shine. Garnished with bright cilantro and served with lime wedges for a zesty finish, Caldo de Res is the ultimate comfort food that’s ideal for cozy family dinners or festive gatherings. Elevate your serving with a touch of heat from sliced jalapeño or serrano peppers for an authentic kick!
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Recipe Information
Ingredients
- 2 pounds beef shank with bone
- 2 teaspoons salt
- 16 cups water
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 2 chayotes, peeled and quartered
- 3 ears corn on the cob, halved or quartered
- 2 large potatoes, peeled and quartered
- 1 head green cabbage, cut into wedges
- 2 medium zucchini, sliced thick
- 0.5 cup cilantro, chopped
- 2 lime, cut into wedges
- 1 jalapeño or serrano pepper (optional)
- 1 teaspoon black pepper
Instructions
Rinse the beef shank pieces under cool water to remove any excess fat or debris.
In a large stockpot, add the beef shanks, 16 cups of water, and 2 teaspoons of salt. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
Once boiling, reduce the heat to low and add the chopped onion, minced garlic, and black pepper. Simmer gently, uncovered, for about 90 minutes to allow the beef to become tender and infuse the broth with its flavor.
After 90 minutes, add the carrots, chayotes, corn, and potatoes to the pot. Simmer for 30 minutes, or until these vegetables are beginning to soften.
Next, add the cabbage wedges and sliced zucchini to the pot. Cook for another 20 minutes, ensuring all vegetables are tender but not overdone.
Taste the broth and adjust seasoning with additional salt or black pepper, as needed.
Remove the pot from the heat. Garnish the soup with freshly chopped cilantro.
Serve hot with lime wedges on the side for guests to squeeze into their bowls. For added spice, provide a sliced jalapeño or serrano pepper for garnishing.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5987 mg | 260% | |
| Total Carbohydrate | 358.6 g | 130% | |
| Dietary Fiber | 74.6 g | 266% | |
| Total Sugars | 112.1 g | ||
| Protein | 255.6 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 10992 mg | 234% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
