Caldo de Res con Verduras (Mexican Beef Soup)
Beef, Carrots, Comfort food, Corn, Fall, Latin America, Main dishes, Meat, Mexico, Potatoes, Soups, Spring, Vegetables, Winter
Caldo de res con verduras is one of those soups that feels like a hug in a bowl. It’s hearty, nourishing, and deeply comforting, with tender beef, a rich broth, and plenty of vegetables to make it a full meal all on its own. Yes, it takes a little time, but every minute is so worth it!
What is caldo de res con verduras?
Mexican caldo de res, also known as puchero de res when you add garbanzos or chickpeas, is a traditional beef and vegetable soup made with bone-in cuts of beef simmered slowly to create a rich, flavorful broth. Large chunks of vegetables like corn, potatoes, carrots, and zucchini are added, making it a hearty, complete meal that’s typically served with fresh garnishes like lime, cilantro, and avocado.
Soups in Latin America
Hearty soups filled with meat and vegetables are very popular in all Latin American countries, they have different names and different preparations that vary from one country (or one region) to another. We have caldos, which translates as broths, but a caldo is hardly ever just a simple broth. You can find Caldos in every single Latin American country, but even if they have the same name, the preparation and ingredients will likely be very different depending on the location.
Sancochos are popular brothy soups filled with meat, chicken or fish and vegetables, you can find Sancocho all the way from the Caribbean to Venezuela, Colombia and Ecuador. The word sancochar actually means to cook something in boiling water.
As someone who grew up in Latin America, I take my soups very seriously. Soups are the solution to all problems. They represent comfort, nourishment, and tradition all wrapped into one bowl. This caldo de res is a Mexican-style beef soup and it’s exactly the kind of slow-simmered, deeply comforting dish that I grew up with and that I crave when I miss home.
Between the bone-rich broth, the tender meat, and all the vegetables, it’s nourishing in a way that feels both comforting and energizing. It’s not a quick soup, but it’s the kind you make when you want to take care of yourself (or someone you love) and that’s exactly what makes it special.
Why You’ll Love This Caldo de Res Recipe
- It’s a complete meal in one bowl! With protein, vegetables, and a deeply flavorful broth, this soup doesn’t need much else to feel satisfying and filling.
- Rich, slow-simmered flavor. Using beef shank and oxtail creates a broth that’s deeply savory, slightly gelatinous, and incredibly comforting.
- Customizable with what you have! You can easily swap or add vegetables based on what’s in your fridge or what you enjoy most.
- Even better the next day. Like most slow-cooked soups, the flavors continue to develop, making leftovers just as good, if not better!
Ingredient Notes
- Beef shank: Provides tender meat and rich flavor thanks to the bone and connective tissue.
- Oxtail: Adds incredible depth and body to the broth.
- Bay leaf: Gives subtle herbal warmth to the broth.
- Fresh oregano or thyme: Adds freshness and aromatic flavor.
- Cilantro sprigs: Infuse the broth with brightness while it simmers.
- Peppercorns: Add gentle heat without overpowering the soup.
- Onion & garlic: Build the savory base of the broth.
- Corn on the cob: Adds sweetness and heartiness. Cut it into chunks so they aren’t too big.
- Potatoes: Make the soup extra filling!
- Carrots: Add sweetness and color.
- Zucchini: Lightens the soup with a tender, fresh texture.
- Optional bouillon: Enhances flavor if needed after simmering.
Variations & Substitutions
- Use beef short ribs instead of shank or oxtail if that’s what you have.
- Add chayote, green beans, cabbage, or garbanzos for extra vegetables. The options are endless!
- Swap fresh herbs for dried herbs or a bouquet garni if needed.
- Use a pressure cooker to reduce cooking time, adjusting seasoning as needed!
Tips for Success
- Brown the meat well before simmering! Taking time to brown the beef adds depth and richness to the final broth. Don’t rush this step, it builds the foundation of flavor.
- Skim the foam during the first boil. Removing the foam keeps the broth clear and clean-tasting. This small step makes a noticeable difference in the final soup.
- Cook vegetables in stages. Adding sturdier vegetables first and delicate ones later ensures everything is perfectly tender without turning mushy.
- Taste and adjust at the end! After everything is cooked, taste the broth and adjust salt or add bouillon if needed. A squeeze of lime at the end brightens all the flavors.
Serving Suggestions
Caldo de res is traditionally served hot with lime wedges, chopped cilantro, avocado slices, and sliced jalapeños or serranos on the side. It’s wonderful with a scoop of rice served alongside, which can be added to the bowl or eaten separately. Warm tortillas or crusty bread also make great additions for soaking up the broth!
Storage Suggestions
Store leftover Mexican beef soup in an airtight container in the refrigerator for up to 4 days. The soup freezes well too, just allow it to cool completely before transferring to freezer-safe containers for up to 3 months.
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed.
Frequently Asked Questions
What is the best cut of beef for Mexican caldo de res?
Bone-in cuts like beef shank and oxtail are ideal because they create a rich, flavorful broth. You can also use short ribs or additional beef bones if needed.
Is caldo de res healthy for you?
Yes, caldo de res can be very nourishing thanks to its bone-based broth, protein-rich beef, and variety of vegetables. It’s especially comforting when you’re feeling run down or need a hearty, balanced meal.
Caldo de Res con Verduras (Mexican Beef Soup with Vegetables)
Ingredients
For the beef broth:
- 1 kg bone-in beef shank
- 1 kg oxtail or beef short ribs
- 3 liters 12 cups water
- 1 tbs oil
- 1 bay leaf
- 1-2 fresh oregano or thyme sprigs
- 3-4 cilantro sprigs
- 2-3 whole pepper corns
- 1 carrot peeled and cut into large slices
- 1 celery stick chopped
- ½ large white or yellow onion cut in large chunks
- 2 garlic cloves
- Salt to taste
For the soup:
- 1 tbs oil
- ½ large white or yellow onion finely diced
- 2 ears of corn cut into large slices
- 1-2 carrots peeled and sliced
- 500 grams of small potatoes peeled – can also use medium sized potatoes and cut them to medium sized chunks
- 1-2 small or medium zucchini sliced
- Salt and pepper to taste
- Optional – additional beef bouillon to enhance the flavor
- Other veggies that can be added to the soup: garbanzos shredded cabbage, chayotes, green beans
To serve:
- Lime wedges
- Freshly chopped cilantro
- Avocado
- Jalapeno or serrano peppers sliced, and/or
- Jalapeño cilantro salsa
- Rice on the side
- Corn tortillas
Instructions
- To cook the beef shank and oxtail, heat 1 tbs of oil in a large soup pot and add the meat chunks.
- Brown the meat over high heat.
- Add the carrot slices, onions chunks, chopped celery, garlic cloves, and herbs.
- Add 12 cups or 3 liters of water, salt, peppercorns and bring to a boil.
- Skim and remove any foam from the top.
- Cover the pot and cook the meat on low heat for 2 hrs to 2 ½ hours or until the meat is fall of the bone tender.
- Use a large spoon to remove the meat chunks and carrot slices from the broth.
- You can keep the cooked oxtails as they are, but separate the remove the bones from the cooked beef shanks. Save for later.
- Carefully strain and save the broth.
To cook the vegetables:
- Heat a tablespoon of oil in a soup pot, add the diced onions and cook until soft and translucent, about 4-5 minutes.
- Add the strained broth back to the pot, you can taste the broth and if you want to add extra flavor you can add a cube of beef bouillon (optional).
- Bring the broth to a boil and add the peeled potatoes, the pieces of corns, the remaining raw carrot slices.
- Cook over low medium heat for about 25-30 minutes.
- Add back the cooked meat pieces, the cooked carrot slices, and the raw zucchini slices.
- Cook for another 5-10 minutes or until the veggies are cooked.
- Add freshly chopped cilantro and some lime juice.
- Serve warm with your choice of garnishes.
Notes
- You can replace the fresh herbs with dry herbs if needed – if you have a bouquet garni you can add that as the replacement.
- I recommend using a mix of beef shank (bone in) and oxtail, you can also use beef short ribs and add extra beef bones for flavor.
- You can also cook the beef shank and oxtail in a pressure cooker to accelerate the process. Just keep in mind that the liquid in the pressure cooker does not reduce as much, so the meat will be perfectly done, but you might need to cook the liquid down (with just the beef shank bones) to concentrate the flavor, or add a beef bouillon cube.
- Feel free to add or change the vegetables based on what you have available or what you like.
Photos of step by step preparation process for Mexican Caldo de Res or Beef Soup with Vegetables:
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