Description

Warm, rich, and deeply satisfying, Caldo de Res: Hearty Mexican Beef Soup is the ultimate comfort food. This traditional Mexican soup features tender slow-cooked beef, chunky vegetables, and a flavorful broth, making it a nourishing and filling meal. Perfect for cold nights or when you need something wholesome and heartwarming, this dish is sure to become a favorite in your home!

Ingredients

Scale

For the Soup

2 lbs beef shank bones, oxtails, or short ribs
1 lb beef chuck, cubed
3 cloves garlic, smashed
2 bay leaves
1 tbsp kosher salt
2 yellow potatoes, cut into eight pieces
2 cobs of corn, sliced into 2-inch chunks
4 carrots, peeled and sliced into thick pieces
1 large jalapeño, sliced into rings
½ head cabbage, cut into quarters
2 zucchini, sliced into thick coins
14 oz chickpeas, drained
2 mint sprigs

For Serving

½ cup chopped cilantro
2 limes, quartered

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Instructions

Prepare the Beef
- In a large pot or Dutch oven, add the beef shank bones, beef chuck, garlic, bay leaves, and salt.
- Cover with 10-12 cups of water and bring to a boil over high heat.
- Reduce the heat to low and let it simmer for 1-2 hours, skimming off any foam.
Add Hearty Vegetables
- Add the potatoes, corn, and carrots to the broth.
- Continue simmering for 20 minutes, allowing the vegetables to soften.
Add the Remaining Vegetables
- Stir in the jalapeño slices, cabbage quarters, zucchini coins, and drained chickpeas.
- Simmer for another 10-15 minutes, until all vegetables are tender.
Infuse with Mint and Final Seasoning
- Taste the soup and adjust salt if needed.
- Add the mint sprigs and let the soup simmer for 5 more minutes to enhance the flavor.
Serve and Enjoy
- Remove the bay leaves and mint sprigs.
- Ladle the soup into bowls, ensuring each portion has a good mix of beef and vegetables.
- Garnish with chopped cilantro and a squeeze of fresh lime juice.

Notes

For extra flavor, roast the bones before boiling them.
For a spicier kick, add an extra jalapeño or serrano pepper.
For a lower-carb option, omit the potatoes and substitute with more zucchini.
Leftovers? This soup tastes even better the next day as the flavors meld.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired