Hearty Mexican beef and vegetable soup
Caldo de Res
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
6
10 cups
Difficulty
Easy
Cost
Moderate
$$
Caldo de Res
Hearty Mexican beef and vegetable soup
★4.8(17)
A soul-warming Mexican beef soup loaded with bone-in beef, potatoes, carrots, corn on the cob, and cabbage in a clean, savory broth. Comfort food at its most nourishing.
15m
Prep Time
120m
Cook Time
135m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Caldo de res is the Mexican grandmother's answer to everything—cold weather, illness, or just a Tuesday. The bone-in beef creates a deeply savory broth while the vegetables make it a complete meal.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Whether you are a seasoned cook or just getting started, Caldo de Res is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 2 lbs beef shank (bone-in)
- 3 ears corn, cut into thirds
- 2 large potatoes, quartered
- 2 carrots, cut into chunks
- ¼ head cabbage, cut into wedges
- Salt, cilantro, and lime for serving
Instructions
- 1
Place beef shanks in a large pot, cover with water, bring to a boil, and skim any foam from the surface.
- 2
Add salt, reduce heat, and simmer for 1.5 hours until the beef is tender.
- 3
Add potatoes, carrots, and corn. Simmer for 20 more minutes.
- 4
Add cabbage wedges and cook for another 10 minutes until all vegetables are tender.
- 5
Serve in deep bowls with the broth, topped with chopped cilantro, diced onion, and lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Beef shankShort ribs or oxtail
Both provide rich, gelatinous broth
CabbageChayote squash
Traditional alternative with a milder flavor
ShallotsRed onion, finely diced
Red onion is milder than yellow onion and closer to a shallot in flavor. Use about 25 percent less since shallots are more delicate.
Tips & Storage
Pro Tips
Add chayote squash and zucchini for an even more loaded version.
Serve with warm tortillas and a side of Mexican rice.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Freezes well for up to 3 months.
Reheating
Reheat gently on the stove. Add a little water if the broth has reduced.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (70mg) · 6 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates10g
Fat36g
Fiber580mg
Sugar5g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different cut of beef?
- Short ribs, oxtail, or chuck all work, though shank gives the best broth.
- Can I use an Instant Pot?
- Yes, pressure cook the beef for 35 minutes, then add vegetables and cook 5 more minutes.
- What should I serve with this?
- This pairs well with steamed rice, crusty bread, or a simple green salad. For a heartier meal, roasted vegetables or buttered egg noodles make excellent accompaniments that complement without competing.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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