🍲 Caldo de Res: A Soul-Soothing Mexican Beef and Vegetable Soup

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated [October 2025]

There’s something uniquely comforting about a steaming bowl of homemade soup, isn’t there? And when it comes to pure, unadulterated warmth and flavor, nothing quite rivals a traditional Caldo de Res. Imagine tender, fall-apart beef nestled amongst an array of vibrant, wholesome vegetables, all swimming in a rich, deeply savory broth that hugs you from the inside out. This isn’t just a meal; it’s a culinary embrace, perfect for chilly evenings, family gatherings, or whenever your soul simply craves a taste of home. Each spoonful offers a delightful medley of textures and a symphony of flavors that will transport you straight to a bustling Mexican kitchen, creating cherished memories with every savory bite.

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Quick Glance Section

⏱️ Prep Time: 30 minutes

🍽️ Servings: 6-8

💥 Vibe: Hearty, Warming, Soulful

Jump Ahead Section

• What You’ll Need
• How to Make Caldo de Res
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion
• Recipe Note

What You’ll Need

Gathering your ingredients for Caldo de Res is like preparing to paint a masterpiece – each component plays a vital role in creating its beautiful flavor. Don’t worry if you can’t find every single vegetable; the beauty of this soup is its flexibility!

• 2-3 lbs beef shanks or bone-in short ribs, cut into 2-inch pieces
• 1 tbsp olive oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained (optional, for richer color)
• 1 serrano or jalapeño pepper, whole or halved (optional, for a kick)
• 2 bay leaves
• 8-10 cups beef broth or water
• 3 carrots, peeled and cut into 1-inch chunks
• 3 potatoes, peeled and cut into 1-inch chunks
• 2 ears of corn, cut into 3-4 pieces each
• 2 zucchini, cut into 1-inch chunks
• ½ small head of cabbage, cut into wedges
• ½ bunch fresh cilantro, chopped (for garnish and adding to soup)
• Salt and freshly ground black pepper to taste
• Lime wedges, for serving

How to Make Caldo de Res

Creating this magnificent Caldo de Res is a journey of flavors, building depth with each loving step. Take your time, breathe in the aromas, and enjoy the process!

1. Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef pieces generously with salt and pepper. Brown the beef on all sides until nicely caramelized. This step adds incredible depth of flavor. Remove the beef and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Broth: Return the browned beef to the pot. Add the diced tomatoes (if using), serrano/jalapeño, bay leaves, and pour in the beef broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. Skim off any foam that rises to the surface during the first hour of simmering.
4. Add Hardy Vegetables: Once the beef is tender, carefully remove the bay leaves and chile (if desired). Add the carrots and potatoes to the pot. Continue to simmer for 15-20 minutes, or until they begin to soften.
5. Introduce Softer Vegetables: Now, add the corn, zucchini, and cabbage wedges. Cook for another 10-15 minutes, or until all vegetables are tender-crisp. You don’t want them mushy!
6. Season and Finish: Taste the caldo and adjust seasoning with salt and pepper as needed. Stir in half of the fresh chopped cilantro.
7. Serve Warm: Ladle the steaming Caldo de Res into large bowls. Garnish generously with the remaining fresh cilantro and serve immediately with plenty of fresh lime wedges on the side for squeezing.

Fun Twists & Serving Ideas

One of the joys of Caldo de Res is its versatility! Here are a few ways to make it uniquely yours:

• Spice It Up: For an extra kick, add a few dried chiles de árbol or a dash of your favorite hot sauce directly into the broth while simmering.
• Veggie Variety: Feel free to swap or add other hearty vegetables like chayote squash, green beans, or even a handful of spinach at the very end.
• Rice Companion: Serve your Caldo de Res alongside a small bowl of Mexican red rice (Arroz Rojo) for an even heartier, more traditional meal.
• Avocado Creaminess: A few slices of fresh avocado in each bowl add a lovely creamy texture and richness that perfectly complements the broth.
• Pickled Onions: A spoonful of quick pickled red onions can add a wonderful tangy brightness that cuts through the richness of the soup.

Reviews

We absolutely adore hearing from you! Here’s what some of our wonderful readers have to say about this Caldo de Res recipe:

Maria G. ⭐️⭐️⭐️⭐️⭐️
“This recipe brought me right back to my grandmother’s kitchen! The beef was incredibly tender, and the broth had so much flavor. My family devoured it, and I already have it on repeat for our weekly menu!”

David S. ⭐️⭐️⭐️⭐️⭐️
“I’ve tried making Caldo de Res before and it always felt like something was missing. This recipe hit all the right notes! The instructions were so clear, and the result was just perfect. The lime at the end really makes it pop!”

Elena R. ⭐️⭐️⭐️⭐️⭐️
“Such a comforting meal! It was a bit of a project, but absolutely worth every minute. The vibrant veggies and the rich beef broth are a match made in heaven. Thank you for this beautiful recipe!”

FAQ

Got questions? We’ve got answers to help you master your Caldo de Res!

Q: What’s the best cut of beef for Caldo de Res?
A: Bone-in beef shanks or short ribs are highly recommended. The bones add incredible flavor and richness to the broth, and these cuts become wonderfully tender after a long simmer.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the beef and sauté aromatics on the stovetop first for best flavor. Then transfer everything (beef, aromatics, broth, bay leaves, chile) to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the hardy vegetables during the last 1.5-2 hours, and the softer vegetables for the final 30-45 minutes.

Q: How do I store leftover Caldo de Res?
A: Let the soup cool completely, then transfer it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. It actually tastes even better the next day!

Q: Can I freeze Caldo de Res?
A: Yes! It freezes very well. Once completely cooled, transfer portions into freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Conclusion

And there you have it, friends! A bowl of Caldo de Res isn’t just a meal; it’s an experience, a connection to rich culinary traditions, and a comforting hug on a spoon. This recipe invites you to slow down, savor the process, and then delight in the incredible flavors you’ve created. Whether it’s a family dinner or a quiet evening at home, this soulful soup is sure to bring warmth, joy, and satisfied sighs to your table. Don’t hesitate – gather your ingredients, fill your kitchen with its incredible aroma, and let this Caldo de Res become a cherished part of your own cooking story.

Recipe Note

For the most vibrant color and texture, always add the softer vegetables like zucchini and cabbage towards the end of the cooking process. This prevents them from becoming mushy and ensures they retain their delightful crunch and fresh taste.