Caldo de res, or beef soup, is a classic recipe that’s a breeze to prepare and boasts incredible flavors in every mouthful. This rich and hearty soup recipe is ideal for those chilly evenings but it’s actually delicious served for any meal during any time of the year!
It’s made with beef roast and short ribs, vegetables, tomato sauce, lime juice, and south of the border spices for a well-rounded flavor. It’s good served in shallow bowls with a scoop of Spanish rice or plain boiled rice. Or you can serve it in regular soup bowls without the rice,
You can make this dish on the stovetop or in an Instant Pot or slow cooker if you prefer. The flavors will be the same but of course the cooking time will change depending on the chosen cooking method. This flavorful soup is sure to be a hit with the whole family.
Why You’ll Love the Recipe
This hearty soup is incredibly easy to make. You just have to combine the ingredients in a pot and keep tasting as you go until the flavor is perfect.
How to Serve It
Pair this with rice or serve with tortillas.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later if you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can use different vegetables or a different kind of meat.
A great way to make caldo de res, this easy Mexican beef soup recipe couldn’t be simpler to make. It’s a tasty combination of meat, vegetables, spices and more, and is a tasty lunch or dinner.
Authentic Mexican Caldo de Res
Ingredients
- 6 short ribs
- 1 pound chopped boneless beef roast
- ¼ heat chopped green cabbage
- 2 teaspoons dried cumin
- 2 peeled chopped carrots
- 6 peeled chopped yellow potatoes
- 8 ounces tomato sauce
- 3 corn on the cob halved or cut into 3 pieces
- Beef bouillon powder as needed
- 1 chopped zucchini
- Lime wedges to serve
Instructions
- Fill a pot with water and add the beef bouillon, garlic powder, black pepper, and dried cumin.
- Cook the meat for 45 minutes or until tender.
- Add the tomato sauce and, if needed, more garlic and bouillon.
- Add the potato and carrot and simmer until almost done, then add the corn, zucchini and cabbage.
- Simmer until all the vegetables are tender, then serve with lime wedges.
- Enjoy warm!
