Name: Mexican Beef and Vegetable Soup
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Cuisine: Mexican
Ingredients: 1.36 kg (3 lbs) beef shank (or short rib/beef chuck); 1.9–2.4 L (8–10 cups) water; 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); 3 bay leaves; 1 Tbsp black peppercorns; 1 Tbsp salt; 3 potatoes, cut into bite-sized pieces (about 450 g); 2 carrots, cut into bite-sized pieces (about 140 g); 2 zucchini, cut into bite-sized pieces (about 300 g); 2 jalapeño peppers, sliced (optional); 2 ears corn, quartered; 3 medium tomatoes, cut into bite-sized pieces (about 360 g); ¼ head cabbage, chopped (about 200 g); 227 g (8 oz) tomato sauce; Juice from 1 lime; Red pepper flakes, to taste; Fresh cilantro, chopped, for garnish; Hot sauce, for serving; Lime wedges, for serving

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

Scale

For the Stock

1.36 kg (3 lbs) beef shank (or short rib/beef chuck)
1.9–2.4 L (8–10 cups) water
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)
3 bay leaves
1 Tbsp black peppercorns
1 Tbsp salt

Vegetables

3 potatoes, cut into bite-sized pieces (about 450 g)
2 carrots, cut into bite-sized pieces (about 140 g)
2 zucchini, cut into bite-sized pieces (about 300 g)
2 jalapeño peppers, sliced (optional)
2 ears corn, quartered
3 medium tomatoes, cut into bite-sized pieces (about 360 g)
¼ head cabbage, chopped (about 200 g)
227 g (8 oz) tomato sauce

Finishing & Garnish

Juice from 1 lime
Red pepper flakes, to taste
Fresh cilantro, chopped, for garnish
Hot sauce, for serving
Lime wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

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.
Remove beef from pot, shred, and set aside. Strain stock, discarding vegetables and spices.
Return strained stock to a simmer. Add potatoes and carrots; cook for 20 minutes.
Stir in zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Cook for another 10 minutes until vegetables are tender.
Return shredded beef to the pot. Stir in lime juice and adjust seasonings to taste.
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