Caldo de Res (Vegetable Beef Soup)
User Reviews
4.9
42 reviews
Excellent
Caldo de Res (Vegetable Beef Soup)
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Caldo de res, or Mexican beef soup, is more than just meat and broth. It’s a well-seasoned brew of vegetables, herbs, and two cuts of beef!
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Ingredients
- 2 lbs beef shank bones or ox tails or short ribs instead of shanks
- 1 lb beef chuck cubed (See Note 1)
- 3 cloves garlic smashed
- 2 bay leaves
- 1 tbsp kosher salt
- 2 yellow potatoes cut into eight pieces
- 2 ears corn shucked and cut into 2 inch pieces
- 4 carrots peeled, sliced into thick coins
- 1 large jalapeño sliced into rings
- 1/2 head cabbage cut into quarters
- 2 zucchini cut into thick coins
- 14 oz chickpeas drained
- 2 Mint sprigs
Serving
- 1/2 cup cilantro chopped
- 2 limes quartered
Instructions
- In a large dutch oven or soup pot, add 10 cups water, beef shanks, beef chuck, garlic, bay leaves, and the salt. Bring to a boil, reduce heat to simmer, cover and cook for 90 minutes, or until the meat is tender. Skim off and discard any brown foam floating at the top.
- Remove the beef shank/bones and with a slotted spoon remove the pieces of cooked beef chuck, bay leaves and garlic cloves. Transfer cooked beef shank/bones to a bowl, and set aside to cool. Transfer cooked beef chuck pieces to a small bowl. Discard the bay leaves and garlic cloves. Taste, and add 1 beef bouillon cube to the pot if more beef flavor is desired.
- Add the potatoes, corn, carrots, jalapeno and 2 cups of water to the pot.
- Bring soup to a boil, then add the cabbage, zucchini, chickpeas and mint (See Note 2). Cover and turn heat to simmer and cook until vegetables are tender and cooked through, (check potatoes and carrots with fork), about 15 minutes.
- While the vegetables are cooking, pick over and remove any bits of meat from the bones and discard bones. Add meat to small bowl with beef chuck. Chop the meat into small bite size chunks and add to soup pot. Cook another 5 minutes to heat meat through.
- Remove mint sprigs and discard. Season with salt and pepper, stir everything thoroughly. Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Serve and top each bowl with cilantro, freshly squeezed lime juice and warm tortillas, or bollio rolls (optional).
Notes
- cabbage, zucchini, and chickpeas after everything has come to a boil so they do not over cook and become mushy.
- Most traditional recipes call for just the meat off the beef shanks. I found this too little for the effort, so I add pieces of beef chuck. Beef short ribs work as well.
- I add the cabbage, zucchini, and chickpeas after everything has come to a boil so they do not over cook and become mushy.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
28g
(9%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
961mg
(40%)
Potassium
748mg
(21%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
5419IU
(108%)
Vitamin C
41mg
(46%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 961mg | 40% |
| Potassium | 748mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 5419IU | 108% |
| Vitamin C | 41mg | 46% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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