Caldo de Res Recipe (Mexican Beef Soup)
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (5)

Caldo de Res Recipe (Mexican Beef Soup)

NUTRITION · PER SERVING165M COOK
CAL 17%·PRO 82%
CARBS 30G34% OF CAL
5G FIBER0G ADDED0G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 7G19% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Mexican beef soup loaded with vegetables like potatoes, carrots, and zucchini simmered in a flavorful broth. Warm, satisfying, and easy to make.

mainmexicansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 pounds beef shank (or use short rib or beef chuck)
  • 8-10 cups water
  • 1 large onion (rough chopped)
  • 2 celery stalks (rough chopped)
  • 10 cloves garlic (rough chopped)
  • 5 chile de arbol peppers (optional - you can use other dried pods, if desired)
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 3 potatoes (cut into bite sized pieces)
  • 2 carrots (cut into bite sized pieces)
  • 2 zucchinis (cut into bite sized pieces)
  • 2 jalapeno peppers (sliced (if desired))
  • 2 ears of corn (quartered)
  • 3 medium sized tomatoes (cut into bite sized pieces)
  • 1/4 head cabbage (chopped)
  • 8 ounces tomato sauce
  • Juice from 1 lime
  • Other optional vegetables and seasonings (see recipe notes)
  • Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges
PREP
15M
SODIUM
1211MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.