There is something truly comforting about a big pot of soup that feels like a warm hug, and Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe is exactly that. This classic Mexican dish bursts with rich, savory beef flavors, tender vegetables, and a subtle hint of lime that brightens every bite. Whether you’re craving something cozy on a chilly day or a wholesome family meal, this soup delivers a satisfying experience that’s both rustic and vibrant. Get ready to dive into a bowl full of robust goodness that tastes like homemade love in every spoonful.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a crucial role in building the depth and heartiness of this soup. From robust beef to colorful veggies, every element brings its own wonderful flavor and texture to the table.
- 2 lbs beef chuck roast, cut into 1-inch pieces: The star protein that becomes tender and flavorful after slow cooking.
- 2 large carrots, sliced thickly: Adds sweetness and vibrant orange color, balancing the rich beef.
- 3 medium Yukon Gold potatoes, diced: Gives the soup a creamy texture and hearty feel.
- 1 medium zucchini, sliced: Offers a fresh, slightly crunchy contrast to the other vegetables.
- 2 onions, quartered: Build the savory base with natural sweetness and depth.
- 4 cloves garlic, minced: Provides aromatic warmth that livens up the broth.
- 1/4 cup fresh cilantro, chopped (for garnish): Adds a bright, herbal finish that truly defines the dish.
- 8 cups beef broth: The soul of the soup, infusing every bite with rich, meaty flavor.
- 2 tbsp lime juice: A zesty kick that adds freshness and cuts through the richness.
- Salt and pepper to taste: Essential seasonings to enhance every ingredient’s natural flavor.
How to Make Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe
Step 1: Prep All Your Ingredients
Start by cutting the beef into 1-inch pieces; this ensures they cook evenly and become wonderfully tender. Slice your carrots thickly for a nice bite, dice the potatoes into perfect chunks that’ll hold their shape, and slice the zucchini right before adding it to keep it from getting mushy. Don’t forget to quarter the onions and mince the garlic – these foundational aromatics really set the stage.
Step 2: Sear the Beef
In a large pot over medium-high heat, add a splash of oil and sear the beef pieces until every side is beautifully browned. This step is crucial for developing a deep, savory flavor that will carry through the whole soup. The caramelization on the meat creates those rich, complex notes you’ll love.
Step 3: Sauté Onions and Garlic
Once the beef is browned, toss in the quartered onions and garlic. Cook them until they’re fragrant and softened, releasing their sweetness and adding layers of flavor. This mix melds perfectly with the seared beef, building a delicious base for your broth.
Step 4: Add Broth and Simmer
Pour in the beef broth along with enough water to cover all ingredients by about an inch. Bring the pot to a gentle boil before lowering the heat to a simmer. Let the soup cook gently for about an hour. This slow simmer is what makes the beef melt-in-your-mouth tender and infuses the broth with deep, beefy richness.
Step 5: Introduce Vegetables and Season
After the beef has had its time to develop flavor, add the carrots, potatoes, zucchini, plus salt and pepper to taste. Continue simmering until all the vegetables are tender but not falling apart. This balance of textures keeps each spoonful exciting and hearty.
Step 6: Finish with Lime and Cilantro
Just before serving, drizzle the lime juice over the soup for a burst of brightness that livens up the flavors. Sprinkle the chopped cilantro on top – it adds a fresh, herbal note that’s signature to Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe and makes the dish truly shine.
How to Serve Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe
Garnishes
Fresh cilantro is a must, but feel free to add slices of avocado, a sprinkle of chopped green onions, or even a few thin lime wedges on the side. These garnishes add an extra layer of freshness and can be customized to your liking.
Side Dishes
Serve with warm corn tortillas or crusty bread to soak up the savory broth. A side of Mexican rice or a simple green salad can round out the meal without overshadowing the hearty soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or large bell peppers, creating edible bowls that are as eye-catching as they are delicious. You can also offer a toppings bar for guests to customize their bowls with shredded cheese, chopped onions, or spicy salsa.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve the fresh flavors and textures. Just know that the potatoes will continue to soften the longer it sits, so it’s best enjoyed within a few days.
Freezing
To freeze, allow the soup to cool completely before transferring it into freezer-safe containers. Freeze for up to 3 months. For best texture, avoid freezing with the zucchini and add fresh slices when reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. If frozen, thaw overnight in the fridge before reheating to ensure even warming and to maintain the delicious texture of the beef and vegetables.
FAQs
Can I use a different cut of beef?
Absolutely! While chuck roast is ideal for its tenderness and flavor, you can substitute with beef shank or brisket. Just adjust cooking times to ensure the meat becomes tender and flavorful.
Is it possible to make Caldo de Res vegetarian?
Yes! Swap the beef for hearty mushrooms or jackfruit and use vegetable broth instead of beef broth. It won’t have the same meaty depth, but you’ll still enjoy a flavorful, comforting soup.
How spicy is this Caldo de Res recipe?
This particular recipe is mild, focusing on rich flavors rather than heat. However, you can easily add diced jalapeños or a pinch of chili powder if you want a spicy kick.
Can I prepare this soup in a slow cooker?
Definitely. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours. Add the vegetables in the last hour to keep them from overcooking.
What’s the secret to tender beef in this soup?
Low and slow cooking is key. Searing the beef seals in flavor, and then simmering it gently for at least an hour breaks down the connective tissue, making the meat melt-in-your-mouth tender every time.
Final Thoughts
There you have it—a bowl of Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe that warms your heart and fills your belly with every bite. It’s a dish that invites conversation, comfort, and satisfaction, making it perfect for gatherings or quiet nights in. Give this recipe a whirl, and you’ll have your new favorite go-to for a nourishing, delicious meal that feels like a celebration of home-cooked goodness.
Print
Caldo de Res: Hearty Mexican Beef Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This traditional Caldo de Res recipe is a hearty Mexican beef soup filled with tender beef chuck, chunky vegetables, and rich beef broth, finished with fresh lime juice and cilantro for a burst of flavor. Perfect for a comforting family meal that serves six.
Ingredients
Meat and Broth
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 8 cups beef broth
Vegetables
- 2 large carrots, sliced thickly
- 3 medium Yukon Gold potatoes, diced
- 1 medium zucchini, sliced
- 2 onions, quartered
- 4 cloves garlic, minced
Seasonings and Garnish
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 tbsp lime juice
- Salt and pepper to taste
- 2 tbsp oil (for searing beef)
Instructions
- Prepare Ingredients: Chop all vegetables and cut the beef chuck into 1-inch pieces to ensure even cooking and ease of eating.
- Sear the Beef: Heat oil in a large pot over medium-high heat and sear beef chunks until they are browned on all sides to develop flavor.
- Sauté Aromatics: Add quartered onions and minced garlic to the pot and sauté until fragrant, which usually takes a few minutes, to enhance the soup base.
- Add Broth and Simmer: Pour in the beef broth along with enough water to cover the ingredients by about an inch. Bring the liquid to a gentle boil, then reduce heat to a simmer to tenderize the beef.
- Add Vegetables: After simmering for one hour, add carrots, potatoes, zucchini, salt, and pepper. Continue simmering until the vegetables are tender, approximately 30 minutes more.
- Finish and Serve: Just before serving, drizzle lime juice over the soup and garnish with freshly chopped cilantro to add brightness and freshness.
Notes
- For deeper flavor, sear the beef in batches to avoid overcrowding the pot.
- You can substitute Yukon Gold potatoes with russet potatoes if desired.
- Adjust salt and pepper according to your taste preference.
- Feel free to add other vegetables such as corn or green beans for variation.
- This soup is excellent served with warm corn tortillas or crusty bread.
