Caldo de Res (Mexican Beef Soup)
Caldo de Res aka Mexican Beef Soup – this stick-to-your-ribs healthy soup features chunks of beef, zucchini, squash, cabbage, corn, & carrots and is the perfect one pot comfort meal
This Caldo de Res (aka Mexican Beef Soup) has become a new favorite dish around my home.
A friend posted about making it on facebook not long ago and I was instantly drawn to it. The corn on the cob, the zucchini, the cabbage – it was unlike most beef soups that I have eaten… and of course, it being a traditional Mexican recipe – I just had to make it.
Now, I’ve made it a few times now (especially now that the weather has gotten a little cooler) and I just can’t get enough of it. This one pot meal is good fresh, the leftovers are good – it’s even good frozen and reheated. This will be the stick-to-your-ribs (in a healthy way!) soup that will get you through the cold months.
It can be made on the stovetop, as I did – or even in the crockpot all day on low.
What do I need to make Caldo de Res?
This is how I make my version!
- 3 pound boneless chuck roast
- 1-2 soup bones (or use a bone in chuck roast if you’d like – or a beef shank)
- 10 cups of water
- 6 cloves garlic
- 1 and a half onions, sliced in half
- 2 carrots, cut into 1 inch rounds
- 2 zucchini, cut into 2 inch chunks
- 1 yellow squash, cut into 2 inch chunks (you can also use chayote, but I just don’t like it so I use yellow squash)
- 2 corn on the cobs, halved
- 1/2 head of cabbage, quartered
You may want to garnish your Caldo de Res (Mexican Beef Soup) with the following:
- lime wedges
- hot sauce
- diced red onion
- diced jalapeños (pickled or fresh)
- corn tortillas or tortilla chips
- avocado or guacamole
- radish slices
- tajin seasoning
- or anything else you like!
What do I serve with Caldo de Res?
It’s pretty much a one pot meal, so you can serve it all by itself if you like. I’m pretty partial to serving mine with warmed corn tortillas. Some other great options are:
- homemade corn tortillas (Gimme Some Oven has a great recipe)
- Bacon, Tomato, & Avocado Bites
- Elote Salad (Mexican Street Corn Salad)
- Queso Fundido
- Southwestern Black Bean Balls
- Jalapeno Poppers
After we’ve eaten on this for a bit, if we still have some left – I will add a can of drained canned corn, drained canned green beans, and 2 cans of various drained and rinsed beans. Sometimes some rice too… and serve it again as a whole other meal with a completely different flavor profile. My kids call this ‘the soup that never ends” LOL.
Caldo de Res (Mexican Beef Soup)
- 3 pounds boneless chuck roast cut into 1 inch chunks
- 1-2 soup bones or don't use the bones & use a bone in chuck roast - the bone marrow adds tons of richness though!
- 10 cups water
- 6 peeled garlic cloves
- 1-1/2 small to medium onions, halved (so 3 onion halves)
- 2 carrots cut into 1 inch rounds
- 2 zucchini sliced into 2 inch rounds
- 1 yellow squash sliced into 2 inch rounds
- 2 ears corn halved
- 1/2 head cabbage quartered
- salt and pepper to taste
- Season the chunks of chuck roast with salt and pepper and sear on high heat in a little olive oil to give them some color (color adds flavor!). Add in the beef bones, the water, garlic cloves, and onion halves. Sprinkle with a litlte more salt and pepper, and bring to a boil. Cover, and reduce to a simmer. Simmer for 30 minutes.
- Uncover and skim off any foam or grease that has accumulated at the top.
- Add the carrots, zucchini, squash, corn, and cabbage. Cover and continue simmering for 30-45 minutes. Turn off the heat & serve hot with whatever garnishes you like such as lime wedges, hot sauce, corn tortillas, jalapenos, cilantro, red onion, radishes, avocado, etc etc etc.
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for your support to help keep this site running!