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. 
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4.42 from 17 votes

Caldo de Res

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 Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Course: Main
Cuisine: Mexican
Servings: 8 servings
Calories: 275kcal
Author: Isabel Eats

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!

Notes

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 Facts
Caldo de Res
Amount Per Serving (1 /8th of recipe)
Calories 275 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 45mg15%
Sodium 137mg6%
Potassium 661mg19%
Carbohydrates 30g10%
Fiber 5g20%
Sugar 7g8%
Protein 28g56%
Vitamin A 5950IU119%
Vitamin C 57.8mg70%
Calcium 40mg4%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/8th of recipe | Calories: 275kcal | Carbohydrates: 30g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 137mg | Potassium: 661mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5950IU | Vitamin C: 57.8mg | Calcium: 40mg | Iron: 6.3mg