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A bowl of Mexican beef soup or as called in spanish, Caldo de res. A super healthy and hearty soup perfect to warm you up on a cold day.
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3.34 from 36 votes

Caldo de Res (Mexican Beef Soup)

Caldo de Res is a hearty Mexican Beef Soup loaded with veggies. A soup base that is completely natural, healthy, low sodium, and in this case enhanced with a low sodium, gluten free seasoning for an extra kick.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Course: dinner, lunch, Soup
Cuisine: Caribbean, Mexican, Mexican American
Keyword: beef and vegetable soup, beef caldo recipe, beef soup, beef vegetable soup, caldo, caldo de res, caldo de res facil, caldo de res receta, caldo soup, caldo with beef, caldo with beef chuck steak, caldo with beef shank, easy caldo de res, easy mexican beef soup, fast soup recipe, healthy beef soup, healthy soup, hearty beef soup, how to make caldo, how to make caldo de res, how to make mexican beef soup, mexican beef caldo, mexican beef soup, mexican beef soup caldo, mexican beef vegetable soup, mexican soup, mexican soup recipe, sopa de res mexicana
Servings: 8 servings

Ingredients

  • 2 lbs bone-in beef shank or NY strip steak cut in large chunks
  • 2 lbs boneless chuck steak cut in large chunks
  • or 4 lbs of Caldo de Res chopped meat mix found at Mexican supermarket
  • 12 cups water you will need more as it cooks. I ended up adding 4 cups of water total during its 1 ½ hours of cooking.
  • 1 tbsp salt
  • 1 whole head of garlic
  • 1/2 large yellow onion cut in half
  • 1/2 head of cabbage cut in 4 pieces
  • 1 zucchini cut in chunks. In the video, I didn’t add because I didn’t have it on hand.
  • 2 large potatotes peeled and cut in chunks
  • 2 large carrots peeled and cut in chunks
  • 2 yellow corns on the cob cut in 4 to 5 pieces
  • 1 chayote squash seed removed and chopped into chunks
  • 1 small cilantro bunch
  • 2 tsp Spanglish Asadero Signature All Purpose more if you like a bit more spice
  • 1 serrano pepper sliced in thin rounds for topping, if desired
  • lime wedges for topping, if desired
  • warm tortillas as a side to dip into soup, if desired
  • white rice side, if desired

Instructions

  • Chop up the beef into about 1 inch chunks. Bone doesnt count. Rinse with well with water. If buying ready to use beef mix, just go straight to rinsing.
  • Bring to a light boil over medium high heat. Once water is boiling, remove the foam at the top of the pot. Continue to remove the foam until no more is coming up.
  • Then add the head of garlic and onion. Boil on medium for 1 and a half hours. I cover the pot about 3/4 of the way. If you notice the soup needs more water during the 1 1/2 hours, add bits at a time so it doesn’t dry out.
    I ended up adding about 4 cups total after. But every stove is different.
  • While the soup is cooking, chop up the vegetables and set aside.
  • When the 1 and a half hours are up, add all the vegetables and cilantro. Except the zucchini. Tuck the cabbage into the liquid. It will wilt as it cooks. Boil for 10 minutes.
  • Add the zucchini, Spanglish Asadero's Signature All Purpose. Stir well and cook another 10 minutes or until all vegetables are tender.
  • Taste and add more salt if needed.
  • Sprinkle with lime juice if desired. Serve with warm tortillas and or white or yellow Mexican rice if desired as well.

Video