Caldo de Res
A generous Mexican beef vegetable soup with bone-in beef, corn, chayote and cabbage — deeply nourishing.
Total time
125 min
Prep
15 min
Cook
110 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
1kgbeef short ribs or bone-in beef
3potatoes, quartered
3carrots, cut in chunks
2corn cobs, cut in thirds
2chayote, quartered
300ggreen cabbage, cut in wedges
1white onion, quartered
4 clovesgarlic
1 handfulfresh coriander
2Lwater
lime, salsa and tortillasto serve
Instructions
1
Simmer beef with onion, garlic and salt in water 1.5 hours, skimming regularly.
2
Add carrots, corn and chayote, simmer 20 minutes.
3
Add potatoes and cabbage, cook 20 more minutes.
4
Season generously with salt.
5
Serve beef and vegetables in deep bowls with broth.
6
Offer lime, coriander, salsa and warm tortillas on the side.
7
The broth alone is worth making this dish for.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
176
Protein
6.3g
Fat
2.3g
Carbs
39.2g
Fiber
6.3g
Sodium
59mg
Reviews
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★★★★★
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