Authentic Caldo de Res (Mexican Beef Soup Recipe)
A traditional Mexican beef soup made with tender beef shank, corn on the cob, and fresh vegetables simmered in a rich bone broth. Caldo de Res, also called sopa de res, is comforting, hearty, and perfect with warm tortillas, rice, and salsa on the side.
Servings: 8 to 10 servings
Ingredients
- 11 cups water
- 1 1/2 pounds soup bones
- 1 1/2 pounds beef shank bones cut into 3 or 4 pieces
- 1 tablespoon salt
- 3 cloves garlic chopped
- 1/2 white or yellow onion cut in 1-inch squares
- 1/2 head cabbage chopped
- 1 large carrot sliced
- 2 celery stalks sliced
- 2 Yukon Gold potatoes peeled and cubed
- 2 Mexican zucchini sliced
- 2 tomatoes chopped
- 1 fresh corn on the cob cut into 1-inch slices
- 1/4 cup tomato sauce
- 1/4 tsp safflower petals azafran
- 1/4 tsp whole coriander seeds crushed
- 3 tbsp cilantro chopped
- 3 limes cut into wedges (optional)
Instructions
- Over high heat in a large stockpot, bring water to a boil.
- Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
- Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
- Ladle soup into bowls and serve with fresh cilantro and lime wedges, warm corn tortillas, and salsa casera.
Video
Notes
- For a full meal, serve with Mexican rice, salsa casera, lime wedges, and homemade corn tortillas.
- If you’re short on energy, enjoy it simply with a squeeze of lime juice or a splash of vinegary hot sauce for brightness.
- Caldo de Res keeps well: store in the refrigerator for up to 5 days or freeze (without corn and potatoes) for up to 3 months.
- For tougher cuts of beef, you can prepare the broth in a slow cooker overnight or use the Instant Pot for faster results, then finish on the stovetop with the vegetables.
Nutrition
Calories: 113kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 978mg | Potassium: 806mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1861IU | Vitamin C: 91mg | Calcium: 120mg | Iron: 3mg