Mexican Beef and Vegetable Soup (Caldo de Res)
This hearty Mexican soup combines tender beef, fresh vegetables, and flavorful broth, making it perfect for a comforting family meal. Serve it with lime wedges, spicy salsa, or pico de gallo for added zest.
Ingredients
- 5–6 short ribs
- 1 boneless beef roast, cut into chunks
- 3 corn cobs, cut into halves or smaller
- 1 small head of cabbage, cut into wedges
- 1–2 carrots, sliced
- 4–6 yellow potatoes, peeled and quartered
- 1 zucchini, sliced (optional)
- 8 oz tomato sauce
- 2–3 tablespoons garlic powder
- 2 teaspoons cumin
- Beef bouillon (adjust to taste)
- Water (enough to fill your pot)
- Salt and pepper, to taste
- Limes, cut into wedges
- Optional: Mexican rice, for serving
Directions
1. Prepare the Broth
Fill a large pot with water, leaving room for the ingredients. Add garlic powder, cumin, a sprinkle of beef bouillon, salt, and pepper. Bring to a boil over medium-high heat.
2. Cook the Meat
Add the short ribs and beef chunks to the pot. Reduce heat to medium and simmer for about 45 minutes or until the meat is tender. Skim off any foam or impurities that rise to the surface.
3. Flavor the Broth
Once the meat is tender, stir in the tomato sauce. Taste the broth and adjust seasoning with more beef bouillon, garlic powder, salt, or pepper as needed.
4. Add the Vegetables
Add the carrots, potatoes, and zucchini (if using). Let them cook for about 10 minutes or until tender. If desired, stir in pre-cooked Mexican rice at this stage.
5. Final Additions
Add the corn cobs and cabbage wedges. Simmer for an additional 5 minutes or until the cabbage is softened.
6. Serve
Ladle the soup into bowls and serve hot. Garnish with lime wedges and accompany with spicy salsa or pico de gallo for an authentic touch.
Tips for the Best Soup
- Adjust the Heat: Serve with a side of spicy salsa for those who love extra heat.
- Rice Options: Add Mexican rice directly into the pot or let guests add it to their bowls as desired.
- Broth Depth: The longer you simmer the beef, the richer the broth becomes.
- Customize the Vegetables: Feel free to add green beans, chayote, or your favorite vegetables for variety.
FAQs
1. Can I use different cuts of beef?
Yes, you can use beef shank, oxtail, or even brisket for added flavor and tenderness.
2. Can I make this in advance?
Absolutely! This soup tastes even better the next day as the flavors meld. Store in the refrigerator for up to 3 days.
3. Can I freeze the soup?
Yes, you can freeze the soup without the potatoes (they may become mushy when reheated). Store in airtight containers for up to 3 months.
4. How do I make the spicy salsa?
Blend roasted tomatoes, jalapeños, garlic, and onion with a pinch of salt. Adjust spice levels to your preference.
5. Can I make this soup vegetarian?
Yes, omit the beef and use vegetable broth instead. Add extra vegetables like mushrooms, green beans, and chayote for a hearty vegetarian version.
This Mexican Beef and Vegetable Soup is a comforting, flavor-packed dish that brings everyone together. Pair it with warm tortillas for the ultimate meal!