Caldo De Res
Sopas y Caldos • Mexico
About Caldo de Res
Hearty Mexican beef and vegetable soup with corn, squash, and cabbage
How to Make Caldo de Res (Traditional & Healthy Version)
Caldo de Res is a classic Mexican beef soup, beloved across the country for its hearty flavors and nourishing qualities. Originating from rural regions, this dish is a staple in Mexican households and is often served during family gatherings or festive occasions. Its roots lie in using simple, locally available ingredients—beef shank, seasonal vegetables, and aromatic herbs—simmered together to create a comforting bowl of warmth. The taste of Caldo de Res embodies the essence of Mexican cuisine: robust, earthy, and subtly spiced. The slow-cooked beef releases its richness into the broth, while vegetables like carrots, corn, and squash add sweetness and texture. This soup is typically served with fresh lime, chopped cilantro, and warm corn tortillas, enhancing the traditional experience. Caldo de Res is an excellent choice for those seeking an authentic Mexican meal that is both flavorful and health-conscious. Choosing Caldo de Res for your meal brings a taste of Mexico's culinary heritage right to your table. It offers a balanced profile of protein, fiber, and vitamins, making it ideal for anyone tracking their nutritional intake. Whether enjoyed for lunch or as a light dinner, Caldo de Res is a satisfying, wholesome soup that fits perfectly into a healthy lifestyle.
Ingredients(for 1 large bowl (about 400 ml))
- 250 g Beef shank (with bone) (chamberete)
- 1 medium Carrot (zanahoria, sliced)
- 1/2 ear Corn on the cob (elote, cut into rounds)
- 1 small Zucchini (calabacita, sliced)
- 1 small Potato (papa, diced)
- 1 cup Cabbage (repollo, chopped)
- 1 medium Tomato (jitomate, chopped)
- 1 stalk Celery (apio, chopped)
- 1/2 medium White onion (cebolla blanca, chopped)
- 2 tbsp Fresh cilantro (cilantro, chopped)
- 2 Garlic cloves (ajo, minced)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1.2 liters Water (filtered)
- 2 Lime wedges (for garnish) - optional
Instructions
- 1
Rinse beef shank thoroughly and pat dry. Place beef, garlic, onion, and celery in a large pot. Add water and bring to a boil over high heat.
5 minutes
Skim off foam for clearer broth.
- 2
Reduce heat to low, cover, and simmer for 10 minutes. This allows flavors to develop and beef to tenderize.
10 minutes
Simmering gently prevents tough meat.
- 3
Add carrots, potatoes, corn, tomato, and zucchini. Stir in salt and black pepper. Continue simmering uncovered.
5 minutes
Cut vegetables evenly for uniform cooking.
- 4
Add chopped cabbage and cilantro. Simmer for another 5 minutes until vegetables are soft but not mushy.
5 minutes
Add cabbage last to preserve its texture.
Why This Dish is Healthy
This traditional Mexican soup is a healthy choice thanks to its abundance of nutrient-rich vegetables and lean protein. It’s low in saturated fat and free from processed ingredients, supporting heart health and weight management. Caldo de Res is also ideal for those seeking wholesome meals without excess calories or sodium.
Caldo de Res is naturally low in fat when made with lean beef shank and a wide array of vegetables. It provides high-quality protein for muscle repair, while carrots, zucchini, and cabbage deliver dietary fiber, vitamins A and C, and minerals such as potassium and magnesium. The broth is hydrating and supports digestion, making this soup a balanced addition to any meal plan.
Pro Tips
- 💡Tip 1: Use bone-in beef shank for richer broth and extra minerals.
- 💡Tip 2: Add vegetables in stages to prevent overcooking.
- 💡Tip 3: Garnish with fresh lime and cilantro for authentic flavor.
Storage & Serving
Store leftover Caldo de Res in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed. For longer storage, freeze in individual portions for up to 2 months.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 3.0 g |
| Fiber | 2.0 g |
