If you’re a big fan of hearty soup recipes, why not give this Mexican caldo de res a whirl? It’s a richly flavored beef and vegetable soup made with bone broth. It’s a hot and cozy dish that’s ideal for chilly evenings. And it’s so tasty you’ll want it throughout the year, whenever you have a craving for truly delicious soup.
“Caldo” is Spanish for broth and “res” is beef, and this is one of the most flavorful soups you’ve ever had. It’s made using bone-in beef shank, as the marrow found in the larger hind shank bones is full of flavor.
You can also add chuck roast if you want a meatier result. Another option is to add a beef bouillon cube instead of adding extra beef. Bone broth, which is rich in collagen, is a nutritious choice and the fresh veggies in the soup add even more nourishing vitamins and minerals.
Why You’ll Love the Recipe:
This hearty Mexican soup is bursting with incredible flavors. It’s a nutritious option too, based on bone broth and including plenty of vegetables.
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How to Serve It:
Enjoy the soup hot, perhaps paired with bolillo rolls or tortillas.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later.
Storage Instructions:
Leftovers will keep for up to 5 days in an airtight container in the refrigerator. The soup can also be frozen as long as you let it completely cool first.
Variations and Substitutions:
Almost every caldo de res recipe calls for potatoes and corn on the cob but you can mix and match the other vegetables you use. Zucchini, tomatoes, broccoli, green peans, and peas are all possibilities. You can use short ribs or oxtails in place of the beef shanks.
Old-Fashioned Caldo de Res
Ingredients
- 2-3 Tbsp. Garlic powder
- 5-6 Short ribs
- 2 tsp. Cumin
- Boneless beef roast cut up
- 1-2 Carrots
- 3 Corn on the cobs cut in half
- 4-6 Yellow potatoes
- Cabbage
- 8 oz. Tomato sauce
- Beef Bouillon
- 1 Zucchini
- Limes
Instructions
- Add water to a pot to the amount of broth you would like your soup to have.
- Mix in the garlic powder, bouillon, cumin, pepper and beef.
- Bring to a boil and then reduce heat and simmer covered for 45 minutes.
- Stir in the tomato sauce, carrots, zucchini and potatoes, and simmer until tender.
- Add in the corn and cabbage, and simmer for 5 minutes or until tender.
- Season with additional bouillon if desired, and serve with limes.
- Enjoy!
