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HomeRecipes

Caldo de Res

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By: IsabelPosted: 10/15/18

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Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes.

Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes. 

It’s caldo de res season, friends! There’s nothing more comforting than a big bowl of this brothy veggie-filled soup on a chilly fall and winter day. Similar to chicken soup, this is one of those dishes that makes you feel all warm and cozy as soon as you ladle some into your bowl.

If you’re feeling a little under the weather, a serving of this soup will help you get back to your regular self. And who doesn’t want that around cold and flu season?!

If you need a little more convincing about how good this soup is, here’s a little more information about it.

What is caldo de res?

Caldo de Res is a Mexican beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage and potatoes. The way the broth is prepared and the vegetables that are used varies from region to region in Mexico, but the cut of meat that is typically used is bone-in beef shank.

Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes. 

How to make caldo de res

  1. In a large dutch oven or soup pot, add 10 cups water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.
  2. Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
  3. Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
  4. Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
  5. While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
  6. Stir everything together and taste. Season with salt and pepper, if desired.

Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes. 

How to serve caldo de res

I like serving caldo de res in large bowls to make sure that I get a little bit of everything, including a corn on the cob. I then add in a few dashes of Tobasco hot sauce (which I’m not usually a fan of, but it totally works in this soup), some fresh cilantro and a big squeeze of lime juice. If you’re not a fan of hot sauce, you can omit that, but don’t leave out the cilantro and lime juice. It completely transforms the broth and makes it fresh, bright and comforting at the same time!

To make it easier to eat and store, you can remove the cooked corn from the soup, carefully cut off the kernels with a knife and place them back into the soup. If you ever order Caldo de Res at a Mexican restaurant, the corn will typically be served on the cob. But since we’re making this at home, I like removing the corn from the cob so I don’t make a mess when eating.

Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes. 

Like this soup recipe? You may also like these!

  • Sopa de Fideo (Mexican Noodle Soup)
  • Red Chicken Posole Recipe
  • Chipotle Pumpkin Turkey Chili

Recipe

4.62 from 26 votes

Caldo de Res

Serves: 8 servings
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Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes. 
Prep: 30 minutes
Cook: 2 hours 30 minutes
Total : 3 hours
Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes. 

Ingredients

  • 12 cups water, divided
  • 2 pounds bone-in beef shank
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 tablespoon coarse kosher salt
  • 2 potatoes, cut into eighths (Idaho, Russet or Yukon Gold)
  • 4 medium ears of corn, shucked and halved
  • 2 zucchini, cut into thick chunks
  • 4 carrots, sliced into thick coins
  • 1/2 head cabbage, cut into eighths
  • 1 cup chopped cilantro, for serving
  • 4 limes, halved, for serving
  • optional: Tabasco hot sauce, for serving

Instructions

  • In a large dutch oven or soup pot, add 10 cups water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.
  • Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves.  Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly. 
  • Add the potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
  • Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes. 
  • While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat. 
  • Stir everything together and taste. Season with salt and pepper, if desired.
  • Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with cilantro, freshly squeezed lime juice and a few dashes of Tobasco hot sauce. This really brings out the flavor of the broth!

Isabel’s Tips:

For easier serving, remove the cooked corn from the soup, cut off the kernels and add them back into the soup. Discard the cobs.

Nutrition Information

Serving: 1/8th of recipe Calories: 275kcal (14%) Carbohydrates: 30g (10%) Protein: 28g (56%) Fat: 6g (9%) Saturated Fat: 2g (10%) Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Trans Fat: 0g Cholesterol: 45mg (15%) Sodium: 137mg (6%) Potassium: 661mg (19%) Fiber: 5g (20%) Sugar: 7g (8%) Vitamin A: 5950IU (119%) Vitamin C: 57.8mg (70%) Calcium: 40mg (4%) Iron: 6.3mg (35%)
Author: Isabel Eats
Course:Main
Cuisine:Mexican
Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes. 
Did you Make my Caldo de Res?Leave a comment below and tag @isabeleats on social media!
@isabeleats
Caldo de Res, or Mexican beef soup, is a healthy and comforting soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes.  #beefsoup #soup #beefstew #mexican #healthy

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Recipe Rating:




  1. AvatarLauro says

    Posted on 3/7 at 3:38 pm

    5 stars
    Excellent!!! Brings back childhood memories. Thank you. 🥳

    Reply
  2. AvatarJorge says

    Posted on 2/25 at 8:11 pm

    5 stars
    I just finished cooking it… amazing taste! Thank you. It’s a repeat!

    Reply
  3. Avatardebralmcbryde says

    Posted on 2/11 at 4:02 pm

    Isabel, I hate to be the one to inform you, as I am not Mexican, but you have to start the beef shanks in hot oil. They need to be browned evenly on both sides. Then remove the meat and add the broth to the pan and release all the brown bits from the bottom of the pan. The flavor from this browning process is priceless!!!

    Reply
  4. AvatarAlex Meza says

    Posted on 2/5 at 1:33 pm

    5 stars
    I have made a few of the recipes, they are simple and very easy to make. My family has enjoyed them so much, I will make more of them and take the credit, even though I tell them that they are your hard work and your passion. Thank you so much for sharing them.

    Reply
  5. AvatarOlga Sanchez says

    Posted on 1/19 at 6:26 am

    5 stars
    I made this caldo and it was the best caldo I’ve ever made! My husband really liked it, in fact we finished it all which we never do whenever I make any kind of caldo. I made it exactly how your recipe says and it was fabulous.

    Reply
  6. AvatarNancy Rosas says

    Posted on 11/1 at 1:42 pm

    5 stars
    Just made this and absolutely right in putting a bit of Tabasco sauce!
    Husband loved it!
    Soooo good wonderful receipe!

    Reply
  7. AvatarDennise Zayas says

    Posted on 5/24 at 6:16 pm

    5 stars
    I made this for my whole family and we loved it! Definitely going to make this again soon 🙂

    Reply
  8. AvatarRoz Romero says

    Posted on 5/19 at 5:26 pm

    5 stars
    Hands down… the perfect recipe for Caldo de Res ✌🏼

    Reply
    • IsabelIsabel says

      Posted on 5/19 at 5:48 pm

      Thank you so much!

      Reply
  9. AvatarJeff in Houston says

    Posted on 2/21 at 5:06 pm

    5 stars
    Well, well, well…yet again…am making this recipe.

    For the 10th time since I found it last summer!

    Ms. Isabel…this is the best Caldo recipe I have ever used. Authentic!

    Yum!

    Respect!

    Reply
  10. AvatarSarah Morgan says

    Posted on 12/4 at 9:21 pm

    Could I make this with Chicken?

    Reply
    • IsabelIsabel says

      Posted on 5/14 at 4:04 pm

      Hi Sarah, there’s actually a chicken version! Here’s the recipe for Caldo de Pollo.

      Reply
  11. AvatarJeff in Houston says

    Posted on 12/2 at 4:08 pm

    5 stars
    After I found and tried this recipe…it will be the ONLY one I use! The flavors are awesome and goes real well with crumbled queso casero rolled up in hot flour tortillas. Only change I made is to add 3 or 4 jalapeños (cut into thirds…leave the seeds) for a great kick (if you like it spicy)!

    I make this about once a week or so.

    Thanks for the awesome recipe. Comer bien, con mucho gusto!

    Reply
    • IsabelIsabel says

      Posted on 5/14 at 3:40 pm

      I’m so happy you loved it, Jeff!

      Reply
  12. AvatarMimi says

    Posted on 11/1 at 9:55 am

    5 stars
    Thank you for the recipe.. will try it tonight.

    Reply
  13. AvatarRay Jacob says

    Posted on 3/11 at 8:42 pm

    how about Sonora Gallina pinta?

    Reply
  14. AvatarEthel Grimes says

    Posted on 1/17 at 1:31 pm

    5 stars
    I was so glad to find this recipe! I love caldo de res and caldo de pollo, but I’m alarmed by the high amount of sodium in some of their recipes. This one looks both tasty and healthy, and I look forward to making it this winter!

    Reply
    • IsabelIsabel says

      Posted on 1/27 at 2:37 pm

      Thanks, Ethel. I really hope you like it!

      Reply

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i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Read More

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