Mexican Beef Soup

Mexican Beef Soup, also known as Caldo de Res, is a traditional, hearty soup made with bone-in beef and a variety of fresh vegetables. Simmered slowly to develop a rich, flavorful broth, it’s a warming and nourishing dish perfect for any season.

Why You’ll Love This Recipe

This soup combines tender, slow-cooked beef with an assortment of colorful vegetables like corn, carrots, potatoes, and cabbage, all infused with a light yet savory broth. It’s incredibly filling, naturally gluten-free, and packed with comforting, homemade flavor. Serve it with lime and warm tortillas for a truly authentic experience.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in beef shank or short ribs
• Vegetable oil
• Onion, chopped
• Garlic cloves, minced
• Beef broth or water
• Tomatoes or tomato paste (optional)
• Carrots, chopped
• Potatoes, quartered
• Chayote squash or zucchini
• Corn on the cob, cut into pieces
• Cabbage, cut into wedges
• Fresh cilantro
• Lime wedges
• Salt and pepper
• Optional: jalapeño or serrano for heat

directions

1. Heat oil in a large pot. Season and brown the beef on all sides, then remove.
2. Sauté onion and garlic until soft.
3. Return beef to the pot. Add broth or water and tomatoes if using. Bring to a boil, reduce to a simmer, and cook covered for about 1 hour.
4. Add carrots, potatoes, and corn. Simmer for another 20–30 minutes.
5. Add zucchini or chayote and cabbage in the last 10 minutes of cooking.
6. Remove beef, shred or slice, then return to the pot.
7. Serve hot with fresh cilantro, lime wedges, and optional hot peppers.

Servings and timing

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 1½–2 hours
• Total time: ~2 hours

Variations

• Use chuck roast or stew meat instead of bone-in shank
• Add green beans, pumpkin, or squash for more veggie variety
• Make it spicy with added jalapeño or chipotle
• Use vegetable broth and omit meat for a vegetarian version
• Stir in cooked rice or noodles for a heartier soup

storage/reheating

• Store in an airtight container in the fridge for up to 4 days
• Freeze for up to 3 months
• Reheat on the stovetop over medium heat, adding broth if needed
• Store rice separately to keep texture intact

FAQs

What cut of beef is best?

Bone-in shank or short ribs provide great flavor and tenderness.

Can I use boneless beef?

Yes, but you’ll miss out on some of the richness from the bones.

Is this soup spicy?

Not by default—add chili peppers if you want heat.

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or high for 4–5 hours.

How do I make the broth richer?

Use beef bones and simmer for a longer time.

Is it gluten-free?

Yes, just ensure your broth is free from gluten additives.

Can I add rice or pasta?

Absolutely—add cooked rice or small pasta at the end.

What vegetables can I add?

Zucchini, green beans, squash, or even kale work well.

How do I serve it?

Serve with lime wedges, chopped cilantro, and warm tortillas.

Can I make it vegetarian?

Yes—use vegetable broth and a variety of vegetables.

Conclusion

Mexican Beef Soup is a wholesome, satisfying meal that captures the heart of traditional Mexican cooking. With its flavorful broth and tender chunks of beef and vegetables, it’s a family favorite that’s both comforting and customizable. Perfect for cold days or anytime you need a nourishing bowl of comfort.

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