Caldo de Res (Mexican Beef Soup Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican beef and vegetable soup with tender beef, corn, carrots, zucchini, cabbage, and potatoes in a flavorful broth. It's warm, filling, and traditionally served with warm tortillas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds bone-in beef shank
- 1½ pounds chuck roast (cut into large 2-inch chunks)
- water ((about 8-12 cups))
- 2 cobs corn (shucked and cut into 3-inch pieces)
- 2 bay leaves
- 1 large white onion (chopped into 1-inch pieces)
- 1 head garlic (top sliced off to reveal the cloves and loose papery skin removed.)
- 4 carrots (peeled and chopped into 1-inch pieces)
- ½ pound green beans (sliced in half)
- 1 small head green cabbage (chopped into large pieces)
- 3 Yukon Gold potatoes (quartered)
- 2 Roma tomatoes (quartered)
- 3 zucchini (halved and sliced into 1-inch pieces)
- 2 teaspoon salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 1 small bunch fresh cilantro (chopped)
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h
- Sodium
- 787mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1662mg
- Calcium
- 140mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.