Authentic Mexican Beef Soup Recipe

Caldo de Res

• 16 cups water
• 2 bay leaves
• 2 lbs beef soup bones
• 1 lb bone-in beef short ribs, cut into individual ribs
• 1 lb beef chuck roast, cut into large chunks
• 2 tbsp beef bouillon
• 1 tsp ground cumin
• 1 tsp black pepper
• 1/2 tsp dried oregano
• 1 1/2 tbsp salt, or to taste
• 1/2 white onion, chopped
• 8–10 garlic cloves, finely minced
• 2 ears of corn, shucked and each cut into 6 pieces
• 1 medium-sized yucca, peeled and cut into large chunks (or potatoes as a substitute)
• 1/2 head of cabbage, cut into large chunks
• 1 bell pepper, chopped
• 2 chayote squash, cut into large chunks
• 2 medium carrots, peeled and chopped into thick chunks
• 3 celery stalks, cut into thick chunks
• 3 zucchinis, cut into thick chunks
• 6 sprigs parsley, chopped
• 6 sprigs cilantro, chopped
• 6 sprigs mint, chopped

For serving

• Chopped cilantro
• Chopped white onion
• Lime or lemon wedges

1. Place the 16 cups of water in an extra-large pot and bring to a boil with a big pinch of salt. Add the bay leaves, beef soup bones, bone-in short ribs and chuck roast pieces. Reduce the heat immediately to maintain a gentle simmer.
2. Simmer the bones and meat for approximately 1 hour and 30 minutes, or until the meat is tender and easily pulls away from the bone. During simmering, skim off any foam or scum that rises to the surface to keep the broth clear. Add additional hot water if needed to keep the bones and meat submerged and maintain the same broth level.
3. After the long simmer, add the beef bouillon, ground cumin, black pepper, dried oregano, chopped onion, minced garlic, corn pieces and yucca (or potatoes). Continue to cook for about 15 minutes until the corn and yucca begin to soften.
4. Add the remaining vegetables—cabbage, bell pepper, chayote, carrots, celery and zucchinis—and simmer until all vegetables are tender but not overcooked, about 10–12 minutes. The goal is to retain texture so each vegetable contributes a distinct mouthfeel to the soup.
5. Stir in the chopped fresh herbs (parsley, cilantro and mint) and taste the broth. Adjust salt and pepper as needed. Remove bay leaves before serving.
6. Ladle the soup into bowls, ensuring each serving has a mix of broth, meat and vegetables. Offer chopped onion, cilantro and lime or lemon wedges on the side so diners can brighten the soup to their preference. Enjoy warm.

• For a deeper, more savory broth, roast the beef bones and meat in the oven at 425°F (220°C) until browned before adding them to the pot. Roasting concentrates flavor and adds a subtle caramelized note to the soup.
• Yucca (cassava) gives a firm, slightly fibrous texture that stands up well in soups. If yucca is not available, starchy potatoes are a suitable and commonly used alternative.
• To keep vegetables bright and slightly crisp, add them in stages according to how long they need to cook: denser vegetables (yucca, carrots, corn) first, then quicker-cooking items (zucchini, cabbage).
• Let the soup rest off the heat for 10 minutes before serving to let flavors meld; this brief rest can make the broth taste more rounded.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stove; if the broth has reduced, add a splash of water or stock to loosen it. Freeze portions for longer storage—defrost overnight in the refrigerator before reheating.
• Adjust herbs and acidity at the table—fresh lime or lemon and chopped cilantro brighten the bowl and balance the richness of the broth.

If you like rich, home-style soups that are generous on both meat and vegetables, Caldo de Res is a tried-and-true choice. It’s flexible, forgiving, and perfect for feeding a family or sharing with guests—simple to prepare yet deeply satisfying.