Name: Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Mexican
Ingredients: 3 pounds beef shank, short rib, oxtail, or beef chuck; 8-10 cups water; 1 large onion, rough chopped; 2 celery stalks, rough chopped; 10 cloves garlic, rough chopped; 5 chile de arbol peppers (optional; other dried pods can be used); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; 3 potatoes, cut into bite-sized pieces; 2 carrots, cut into bite-sized pieces; 2 zucchinis, cut into bite-sized pieces; 2 jalapeno peppers, sliced (optional); 2 ears of corn, quartered; 3 medium-sized tomatoes, cut into bite-sized pieces; 1/4 head cabbage, chopped; 8 ounces tomato sauce; Juice from 1 lime; Spicy red pepper flakes; Fresh chopped cilantro; Hot sauce; Lime wedges

Jump to Recipe· 3.8 from 89 reviews

If you have ever craved a bowl of soul-warming comfort food that bursts with vibrant flavors and wholesome ingredients, then you are in for a treat with this Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe. This classic Mexican dish brings together tender, slow-cooked beef and a colorful medley of fresh vegetables simmered in a deeply flavorful broth that will make you feel wrapped in a cozy culinary hug. Every spoonful delights with rich meaty goodness balanced perfectly by the freshness of garden vegetables and a little zing from the lime juice, making it an unforgettable meal that satisfies both body and soul.

Ingredients You’ll Need

Two wooden cutting boards sit side by side on a white marbled surface. The left board holds two thick raw meat slices at the top in dark red and pink shades with white fat edges. Below the meat, there are bright green celery sticks in the middle, some small white garlic cloves gathered at the bottom left, a small pile of black peppercorn in a clear bowl, and several red dried chili peppers to the left. On the bottom right, diced white onions are spread out evenly. The right board features an assortment of fresh vegetables including three dark green cucumbers laying horizontally at the bottom, two half peeled yellow corn cobs above them, three orange carrots diagonally placed near the top right, three red tomatoes clustered at the top right, two green chili peppers on the top left, three red potatoes near the top center, and a wedge of light green cabbage on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Don’t let the array of ingredients intimidate you—each one plays a star role in building the delicious layers of this soup. These simple components come together to create a rich, hearty broth that carries the natural sweetness and textures of every vegetable and cut of beef.

3 pounds beef shank (or short ribs or beef chuck): The base of flavor; choose cuts with bones for a richer broth.
8-10 cups water: Essential for making a nourishing stock to simmer all ingredients.
1 large onion (rough chopped): Adds aromatic depth and slight sweetness as it cooks down.
2 celery stalks (rough chopped): Brings fresh, earthy undertones that balance the beef’s richness.
10 cloves garlic (rough chopped): Infuses the broth with signature savory warmth.
5 chile de arbol peppers (optional): Give the broth a subtle smokiness and heat, but can be adjusted to taste.
3 bay leaves: Impart an herbaceous aroma enhancing the overall broth complexity.
1 tablespoon black peppercorns: Adds a natural spicy bite that lingers gently.
1 tablespoon salt: Necessary to bring out the flavors of every ingredient.
3 potatoes (bite-sized pieces): Provide soft, comforting texture and absorb the soup’s flavor beautifully.
2 carrots (bite-sized pieces): Add subtle sweetness and vibrant color to the bowl.
2 zucchinis (bite-sized pieces): Light and fresh, they soften without losing shape or flavor.
2 jalapeno peppers (sliced, optional): Introduce a fresh, mild heat that enlivens the soup.
2 ears of corn (quartered): Sweet kernels add bursts of juicy texture and visual appeal.
3 medium tomatoes (bite-sized pieces): Bring a lovely acidic brightness to balance the beef broth.
1/4 head cabbage (chopped): Adds earthiness, crunch, and a subtle sweet flavor.
8 ounces tomato sauce: Enriches the broth with thickness and a deeper tomato flavor.
Juice from 1 lime: The perfect finishing touch for brightness and a little tang.
Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges (for serving): Customizable garnishes to make every bowl your masterpiece.

How to Make Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe

Step 1: Prepare the Homemade Beef Stock

Start this flavorful journey by building a rich beef stock that is the heart of this soup. Place your choice of beef cuts like shank, short ribs, or beef chuck into a very large pot along with water to cover the meat generously. Toss in rough-chopped onion, celery, garlic, chile de arbol peppers for a smoky kick, bay leaves, peppercorns, and salt. Bring everything to a steady boil, then cover and lower the heat to a gentle simmer. This slow cooking process, lasting about 1.5 to 2 hours, allows the beef flavors and aromatics to blend deeply. Don’t forget to skim off any foam or fat that rises to the surface for a clear, clean broth.

Step 2: Shred the Beef and Strain the Broth

Once your beef is fall-apart tender, carefully remove the meat from the pot and place it in a large bowl. Using two forks or your fingers, shred the meat off the bones, then discard the bones. Meanwhile, strain the broth through a fine sieve to remove the veggies, spices, and any solids, leaving you with that luscious, clear, beefy liquid that forms the base of your soup.

Step 3: Add the Vegetables to the Broth

Return the strained broth to the pot and bring it back to a simmer. Begin layering in your vibrant vegetables—potatoes, carrots, zucchinis, corn, tomatoes, jalapenos, and cabbage. These create a colorful and nutrient-rich mix that complements the beef perfectly. Let the vegetables cook gently until tender but not mushy, around 20-30 minutes. This ensures they retain a pleasant bite and their natural flavors shine through.

Step 4: Return the Beef and Add Tomato Sauce

Carefully fold the shredded beef back into the pot along with the tomato sauce. The tomato sauce adds a subtle richness and deepens the broth’s flavor profile. Allow everything to simmer together for another 10-15 minutes so the flavors meld beautifully. Finish with fresh lime juice stirred in to bring that fresh, aromatic lift that elevates the whole dish.

How to Serve Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe

A close-up view of a dark pot filled with vegetable soup shows a rich brown broth with chunks of yellow corn on the cob, green zucchini pieces, orange carrot slices, and small bits of other vegetables like onions. A wooden spoon, held by a woman's hand out of the frame, scoops up some soup showing these colorful vegetable pieces clearly against the glossy soup. The soup looks thick with various textured pieces floating inside, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance each bowl with garnishes that personalize your soup to perfection. A sprinkle of spicy red pepper flakes awakens the palate, while freshly chopped cilantro adds a bright, herbal note. Add a few dashes of hot sauce if you love a kick of heat and finish with a generous squeeze of lime wedge for that perfect citrus punch.

Side Dishes

This soup is generous and filling on its own, but serving it alongside warm corn tortillas or crusty bread makes the meal even more comforting. A fresh guacamole or a simple Mexican street corn salad can complement it beautifully for those looking to amplify the experience.

Creative Ways to Present

Try presenting your Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe in deep rustic bowls to showcase the vibrant colors and inviting textures. For a festive touch, top each serving with crispy tortilla strips or diced avocado, adding crunch and creaminess alongside the hearty broth. This simple trick turns your soup into a visual and flavorful feast.

Make Ahead and Storage

Storing Leftovers

Caldo de Res tastes even better the next day as the flavors continue to meld, so store your leftovers in airtight containers in the refrigerator for up to 3 days. Because the broth is so rich, you might find some fat settling on top—just skim it off before reheating if you prefer a lighter soup.

Freezing

You can freeze portions of this soup in freezer-safe containers or bags for up to 3 months. Because some vegetables like potatoes can change texture after freezing, consider removing them before freezing and adding fresh ones when you reheat the soup.

Reheating

Reheat your soup gently on the stovetop over medium-low heat until warmed through to preserve the tender beef and delicate vegetables. If frozen, thaw overnight in the refrigerator before warming. Add a splash of water or broth if the soup has thickened to your liking and finish with a squeeze of lime for brightness.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While traditional cuts like beef shank, short ribs, or beef chuck are ideal for their marrow and connective tissue that enrich the broth, you can use any bone-in beef you prefer. Just ensure you allow enough simmering time for the meat to become tender and flavorful.

What can I substitute for chile de arbol peppers?

If you don’t have chile de arbol peppers on hand, feel free to use other dried peppers like guajillo or pasilla to impart subtle differences in flavor without overwhelming heat. You can also omit chili peppers if you prefer a milder soup.

Is this soup spicy? Can I adjust the heat level?

This Caldo de Res recipe has a gentle warmth from the chiles and jalapenos but is not overwhelmingly spicy. You can always add or reduce the amount of chili or jalapenos depending on your heat preference, and use garnishes like hot sauce for customizable spice at the table.

Can I make this recipe in a slow cooker or Instant Pot?

Yes! To save time, you can brown your beef and then transfer everything to a slow cooker to simmer for 6-8 hours on low. For an Instant Pot, use the soup or pressure cook setting for about 45 minutes, then release pressure before adding veggies and finishing the soup.

What are some good vegetable substitutions or additions?

Feel free to experiment by adding green beans, chayote squash, or even hominy for more traditional Mexican flair. Just keep in mind cooking times vary, so add delicate vegetables towards the end to maintain texture.

Final Thoughts

There is something truly magical about a bowl of Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe that brings warmth to your heart and joy to your taste buds. Its vibrant colors, comforting textures, and soul-satisfying flavors make it a dish worth every minute spent in the kitchen. I encourage you to bring this traditional favorite into your home kitchen; it’s a wonderful way to gather loved ones around the table and create lasting memories over a lovingly crafted meal.

Caldo de Res: Mexican Beef Soup with Vegetables and Rich Broth Recipe

Ingredients You’ll Need