Caldo de Res (Mexican Beef Soup)
The Ultimate One-Pot Comfort Food from Mexico
🥣 Introduction
There’s nothing quite as soul-soothing as a big, steamy bowl of Caldo de Res, or Mexican beef soup. This rustic dish is beloved in homes across Mexico and the American Southwest, especially during the cooler months or when comfort food is in order. With tender chunks of beef, fresh vegetables, and a richly seasoned broth, Caldo de Res is more than just soup — it’s a nourishing experience.
Traditionally served at large family gatherings or Sunday dinners, this one-pot wonder is packed with nutrition and bold, homey flavors. Whether you’re revisiting a childhood classic or trying it for the first time, this authentic Caldo de Res recipe delivers both flavor and heart.
🌟 Why You’ll Love This Recipe
- Authentic Mexican Comfort – Time-honored flavors rooted in Mexican culinary tradition.
- Nutrient-Dense – Loaded with vegetables, protein, and real broth for a full meal in one bowl.
- Family-Friendly – A wholesome and customizable dish for all ages.
- Meal Prep Gold – Tastes even better the next day, making it perfect for leftovers.
- Naturally Gluten-Free – No flour or thickeners needed.
🛒 Ingredients
For the Soup
- 5–6 beef short ribs
- 1 lb boneless beef roast, cut into chunks
- 3 ears of corn, halved or cut into smaller rounds
- ½ head of cabbage, chopped into large chunks
- 1–2 carrots, sliced
- 4–6 yellow potatoes, quartered
- 1 zucchini (optional), sliced
- 8 oz (1 cup) tomato sauce
- 2–3 tablespoons garlic powder
- 2 teaspoons ground cumin
- Beef bouillon, to taste (such as Knorr or Better Than Bouillon)
- Salt and black pepper, to taste
- Water, enough to fill a large stockpot
Optional Sides & Garnishes
- Mexican rice (served on the side or added to the soup)
- Pico de gallo
- Spicy salsa
- Lime wedges
- Chopped cilantro
- Warm corn tortillas or bolillo bread
🔪 Step-by-Step Instructions
1️⃣ Prepare the Broth
- In a large stockpot (at least 6–8 quarts), add enough water to cover the beef and leave room for the vegetables.
- Stir in garlic powder, cumin, beef bouillon, salt, and black pepper.
- Add the beef short ribs and beef roast chunks.
- Bring to a rolling boil over high heat.
- Skim off foam or impurities that rise to the top to keep the broth clear.
- Once boiling, reduce heat to low and simmer for 45–60 minutes, or until the beef is tender.
2️⃣ Adjust Seasoning & Add Tomato Sauce
- Taste the broth and adjust seasoning to your preference.
- Stir in the tomato sauce for added richness and color. Let simmer for 5 more minutes.
3️⃣ Cook the Hearty Vegetables
- Add the carrots, potatoes, and zucchini (if using) to the pot.
- Simmer for about 10 minutes, until the vegetables begin to soften.
- Optional: Add a scoop of Mexican rice directly into the pot for extra body.
4️⃣ Add the Corn & Cabbage
- Gently stir in the cabbage chunks and corn pieces.
- Continue to simmer uncovered for 5–10 more minutes, or until all vegetables are fork-tender but not mushy.
5️⃣ Serve & Garnish
- Remove from heat and let rest for 5 minutes.
- Ladle the soup into deep bowls, ensuring a mix of meat, broth, and vegetables in each serving.
- Garnish with lime wedges, fresh cilantro, or your favorite salsa.
- Serve hot with warm tortillas or toasted bolillo for dipping.
👨🍳 Expert Tips & Variations
✅ Expert Tips
- Use bone-in beef (like short ribs or shank) for richer broth.
- For clearer broth, skim foam early and avoid stirring aggressively.
- Add the vegetables in stages so nothing overcooks.
🔄 Variations
- Spicy version: Add 1–2 chipotle peppers in adobo or a few dashes of hot sauce.
- Slow cooker method: Sear meat first, then cook on LOW for 6–8 hours, adding veggies in the last 2 hours.
- Add rice or noodles to make it even heartier.
- Substitute beef with chicken for a lighter twist.
⚠️ Important Notes
- Don’t overcook the cabbage—it should be soft but not falling apart.
- Corn on the cob adds a sweet note and visual appeal, but canned or frozen corn can be used in a pinch.
- Avoid using waxy or red potatoes as they hold their shape too well—Yukon gold or russet are best.
🧾 Nutritional Information (Approx. per serving – 1.5 cups)
| Nutrient | Amount |
|---|---|
| Calories | ~370 kcal |
| Protein | ~30g |
| Carbohydrates | ~28g |
| Fat | ~18g |
| Fiber | ~5g |
| Sodium | ~780mg* |
Sodium may vary depending on bouillon and added salt.
❓ Frequently Asked Questions (FAQ)
What kind of beef is best for Caldo de Res?
Beef short ribs and boneless chuck roast are ideal. Short ribs add flavor from the bone, while chuck roast becomes tender and juicy when simmered.
Can I make this soup ahead of time?
Absolutely! In fact, Caldo de Res tastes even better the next day, once the flavors have had time to meld. Store in the fridge for up to 4 days, or freeze for up to 3 months.
What vegetables can I add or substitute?
You can customize the soup with chayote, green beans, celery, or even sweet potato. Use what’s in season or available.
Is Caldo de Res spicy?
Not inherently—it’s flavorful but mild. You can easily make it spicy by adding jalapeños, serrano chiles, or serving with spicy salsa.
Can I use chicken instead of beef?
Yes! Replace the beef with bone-in chicken thighs or drumsticks, and adjust cooking time accordingly (around 30–40 minutes for chicken).
🌮 Final Thoughts
Caldo de Res is more than just a soup — it’s a celebration of Mexican culture, family tradition, and the art of slow cooking. Every bowl is loaded with nourishing ingredients, layered with flavor, and built for sharing. Whether you’re making it on a rainy day, for a gathering, or just craving a cozy homemade dish, this recipe is sure to warm both hearts and bellies.