There’s something magical about a pot of Mexican beef and vegetable soup simmering away on the stove. Known in Mexico as caldo de res, this classic dish is the definition of Mexican comfort food—a warm, hearty hug in a bowl. It’s made with tender beef, a rainbow of fresh vegetables, and a rich, flavorful broth that develops after hours of slow simmering.
This soup is a meal in itself: potatoes and carrots give it body, zucchini and cabbage bring freshness, corn adds natural sweetness, and the beef shank infuses the broth with incredible depth. A squeeze of lime and a sprinkle of cilantro just before serving brightens everything, while jalapeños and optional chile de árbol bring a gentle heat that warms you from the inside out.
Whether you serve it for Sunday family lunch, to welcome friends, or to nurse a cold on a chilly day, caldo de res is one of those recipes that makes everyone feel at home.
Why You’ll Love This Mexican Beef and Vegetable Soup
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A traditional beef soup with vegetables that’s nourishing and filling.
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Slow-simmered beef creates a rich, flavorful broth.
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Packed with fresh vegetables for color, taste, and nutrition.
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Perfect for make-ahead cooking—the flavor deepens overnight.
Ingredients
For the Stock:
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1.36 kg (3 lbs) beef shank (or short rib/beef chuck)
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1.9–2.4 L (8–10 cups) water
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1 large onion, roughly chopped (about 150 g)
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2 celery stalks, roughly chopped (about 80 g)
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10 garlic cloves, roughly chopped
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5 dried chile de árbol peppers (optional)
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3 bay leaves
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1 Tbsp black peppercorns
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1 Tbsp salt
Vegetables:
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3 potatoes, cut into bite-sized pieces (about 450 g)
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2 carrots, cut into bite-sized pieces (about 140 g)
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2 zucchini, cut into bite-sized pieces (about 300 g)
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2 jalapeño peppers, sliced (optional)
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2 ears corn, quartered
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3 medium tomatoes, cut into bite-sized pieces (about 360 g)
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¼ head cabbage, chopped (about 200 g)
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227 g (8 oz) tomato sauce
Finishing & Garnish:
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Juice from 1 lime
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Red pepper flakes, to taste
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Fresh cilantro, chopped, for garnish
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Hot sauce, for serving
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Lime wedges, for serving
Steps to Make Caldo de Res
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Prepare the Stock: In a large soup pot, combine beef, water, onion, celery, garlic, chile de árbol (if using), bay leaves, peppercorns, and salt. Bring to a boil, then cover and simmer about 2 hours until beef is tender.
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Shred Beef: Remove beef from pot, shred, and set aside. Strain stock, discarding vegetables and spices.
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Cook Root Vegetables: Return strained stock to a simmer. Add potatoes and carrots; cook for 20 minutes.
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Add Remaining Vegetables: Stir in zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook for another 10 minutes until vegetables are tender.
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Finish the Soup: Return shredded beef to the pot, stir in lime juice, and adjust seasonings to taste.
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Serve: Ladle into bowls, garnish with cilantro and red pepper flakes, and serve with hot sauce and lime wedges.
Cooking Tips
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For even richer broth, brown the beef shank before adding water.
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If you like a spicy kick, keep the seeds in the jalapeños.
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Add chayote squash or green beans for extra vegetables.
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Serve with warm corn tortillas for a heartier meal.
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Skim off any excess fat from the broth for a lighter finish.
A Little Story from My Kitchen
The first time I made caldo de res was on a rainy Sunday when my grandmother came over. I followed her advice—“Don’t rush it, let the beef talk to the broth”—and after hours of slow simmering, we had the most fragrant, rich soup I’d ever tasted. She squeezed lime over her bowl, took one bite, and said, “Now this tastes like home.”
What to Serve with Mexican Beef and Vegetable Soup
This soup is perfect with warm corn tortillas or bolillo rolls for dipping. A side of Mexican rice or a simple avocado salad pairs beautifully. For drinks, try agua fresca, horchata, or a cold cerveza.
How to Store
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove. This soup also freezes well—store in freezer-safe containers for up to 3 months, leaving space for expansion.
FAQs
Can I make this in a slow cooker?
Yes—cook the stock ingredients on LOW for 8 hours, then add vegetables during the last hour.
Can I use boneless beef?
You can, but bone-in cuts give the broth more flavor.
Is it spicy?
Not necessarily—the heat level depends on how much chile de árbol and jalapeño you add.
Can I make it ahead?
Yes—the flavors deepen after a day in the fridge, making it even more delicious.
This Mexican beef and vegetable soup is the kind of Mexican comfort food that warms the body and soul. Whether you call it caldo de res or simply “the best beef soup ever,” it’s a dish worth savoring with family and friends.
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Print
Mexican Beef and Vegetable Soup
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
Description
Mexican Beef and Vegetable Soup, or Caldo de Res, is a traditional Mexican comfort dish made with slow-simmered beef shank, a rich and flavorful broth, and an array of fresh vegetables like potatoes, carrots, zucchini, corn, and cabbage. Finished with lime juice and fresh cilantro, this hearty soup is nourishing, colorful, and perfect for family meals, gatherings, or cozy days.
Ingredients
For the Stock
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1.36 kg (3 lbs) beef shank (or short rib/beef chuck)
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1.9–2.4 L (8–10 cups) water
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1 large onion, roughly chopped (about 150 g)
-
2 celery stalks, roughly chopped (about 80 g)
-
10 garlic cloves, roughly chopped
-
5 dried chile de árbol peppers (optional)
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3 bay leaves
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1 Tbsp black peppercorns
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1 Tbsp salt
Vegetables
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3 potatoes, cut into bite-sized pieces (about 450 g)
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2 carrots, cut into bite-sized pieces (about 140 g)
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2 zucchini, cut into bite-sized pieces (about 300 g)
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2 jalapeño peppers, sliced (optional)
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2 ears corn, quartered
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3 medium tomatoes, cut into bite-sized pieces (about 360 g)
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¼ head cabbage, chopped (about 200 g)
-
227 g (8 oz) tomato sauce
Finishing & Garnish
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Juice from 1 lime
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Red pepper flakes, to taste
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Fresh cilantro, chopped, for garnish
-
Hot sauce, for serving
-
Lime wedges, for serving
Instructions
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In a large soup pot, combine beef, water, onion, celery, garlic, chile de árbol (if using), bay leaves, peppercorns, and salt. Bring to a boil, then cover and simmer for about 2 hours until beef is tender.
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Remove beef from pot, shred, and set aside. Strain stock, discarding vegetables and spices.
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Return strained stock to a simmer. Add potatoes and carrots; cook for 20 minutes.
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Stir in zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook for another 10 minutes until vegetables are tender.
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Return shredded beef to the pot. Stir in lime juice and adjust seasonings to taste.
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Ladle into bowls, garnish with cilantro and red pepper flakes, and serve with hot sauce and lime wedges.
Notes
Brown beef before simmering for deeper flavor.
Leave jalapeño seeds in for more heat.
Add chayote squash or green beans for variety.
Serve with warm corn tortillas for a heartier meal.
Skim excess fat for a lighter broth.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: Mexican