Mexican Beef Soup (Caldo de Res) – Hearty, Nourishing, and Full of Flavor
A hearty and flavorful traditional Mexican soup made with tender beef, fresh vegetables, and a clear garlic-onion broth — perfect for cozy meals and nourishing comfort.
Ingredients
-
2.5–3 lbs bone-in beef shank or short ribs
-
10–12 cups water
-
1 onion, halved
-
3 garlic cloves
-
2 bay leaves
-
1 tsp black peppercorns
-
2 corn cobs, cut into thirds
-
2 carrots, thickly sliced
-
2 potatoes, peeled and quartered
-
1 zucchini, sliced
-
2–3 cups chopped cabbage
-
Salt to taste
-
Garnish: lime wedges, cilantro, chopped onion
Instructions
-
In a large pot, combine beef, water, onion, garlic, bay leaves, and peppercorns. Bring to a boil, skim foam, then simmer for 1.5–2 hours.
-
Add corn, carrots, and potatoes. Cook 15–20 minutes.
-
Add zucchini and cabbage. Simmer 10–15 minutes until all vegetables are tender.
-
Taste and adjust seasoning. Remove bay leaves and onion if desired.
-
Serve hot with cilantro, lime, and tortillas.
Notes
-
For richer broth, simmer longer or use a pressure cooker.
-
Store in fridge 3–4 days or freeze up to 3 months.
-
Add hot sauce, rice, or beans for variations.