Caldo De Res (Beef Soup)

Name: Caldo De Res (Beef Soup)
Yield: 4 servings
Ingredients: 1 pound beef shank; 1 tomato, quartered; 2 potatoes, cubed; 1 onion, chopped; 3 carrots, chopped; ½ medium head cabbage, chopped; 4 cloves garlic, minced; 6 teaspoons chopped fresh cilantro; 1 tablespoon salt; ¼ teaspoon ground cumin; 2 fluid ounces fresh lime juice

Rating: 4.49 stars

104 Ratings
86 Reviews
16 Photos

This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.

By Alex Trejo

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Recipe Summary

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.

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Step 2

Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Nutrition Facts

Per Serving:

359 calories; protein 28.3g 57% DV; carbohydrates 36.5g 12% DV; fat 11.7g 18% DV; cholesterol 49.9mg 17% DV; sodium 1880.6mg 75% DV. Full Nutrition

Reviews (86)

Most helpful positive review

Patricia M

02/19/2003

This receipe was an excellent basic. However being Mexican American I changed it up a bit. I used Ox Tails(med pckg/4) and added some Stew meat which worked grate. I used small whole cabbage calabas carrots onion small red potatoes tomatoes and I cooked meat first for 45min(alone) then I added the vegtables and continued to cook for 1 more hour; This receipe throw it all in at once vegtable like cabbage and potato/carrots will break apart if cooked to much. All it all it came out well my husband loved it!! I do believe its better than his Moms!! PS.. he's asked me to make it again. oh!! I also added just a few shakes of TONY CHECERIES seasoning for flavor; and Use Limes when served to squeeze on top. Read More

Helpful

(293)

Most helpful critical review

YRIA HAUFFEN

09/04/2003

if you put beef tomatoes cabagge onios potatoes at the same time your vegetables will over cook cook your beef first when is half way cooked add your potatoes carrots chayote onions when the potatoes are almost ready add the cabbage and italian squash and cilantro please leave the cumin out becuse it will give a taste of texmex and this is a mexican recepit Read More

Helpful

(306)

104 Ratings

5 star values: 67
4 star values: 24
3 star values: 10
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

YRIA HAUFFEN

09/04/2003

Helpful

(306)

Patricia M

02/19/2003

Helpful

(293)

David Peters

12/07/2003

This is delicious. My girlfriend loved it. I only made a couple of changes: I cubed the beef and browned it with onions before adding beef broth and canned, diced tomatoes. I let that simmer for about 45 minutes before adding the rest of the ingredients. I used 1 piece of star anise to layer the flavor the broth, and threw in some green bell pepper I had left over. Good stuff! Read More

Helpful

(95)

RACHAEL

09/14/2005

I love this soup. It is soo good. My favorite mexican restaurant serves a caldo de res that I love and I have been looking for a recipe to duplicate it at home and this is very close. I add slices of corn on the cob and large chunks of zucchini to make it like theirs and serve it with fresh lime mexican rice (put a few spoonfuls of rice and salsa in your soup! awesome) Great recipe! Thank you! Read More

Helpful

(45)

BIZEEMOM

04/10/2005

I put everything in a crockpot and let it cook all day on low and it was delicious. No beef shanks at the market that day but I used an inexpensive piece of beef with a bone in it (I think it was a beef chuck roast). I thought it important to use a piece of beef with a bone in it and I really do think it enriched the broth. It was GOOD!! Read More

Helpful

(39)

Mommyto2

10/31/2004

This was pretty good. Almost as good as my Dad made when I was growing up (he was from Mexico). I added corn on the cob and zucchini because that's how I always had it. Read More

Helpful

(36)

SUNSEA4444

05/30/2003

I love this soup. I added fresn corn on the cob and ground peppercon. I reminds me of the "caldos" my grandma used to make. Read More

Helpful

(17)

hope03

12/10/2007

This was wonderful! My husband cooked this up when we all felt in the mood to sip soup in front of the fireplace and watch the World Series. So savory and delicious! It filled the house with the aroma of spices and beef. The lime adds a sour tang and reminds me of Thai hot-and-sour soup. I steamed some fresh tortillas on a rack above the simmering soup. Thank you for the recipe. We'll make this often. Read More

Helpful

(15)

EDDIESCOOK

04/23/2003

I love this recipe. It tasted just like my grandma's! Read More

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(10)

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Nutritional Information

Caldo De Res (Beef Soup)

Servings Per Recipe: 4
Calories: 359.1

% Daily Value *

protein: 57 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 31 %

sugars:

fat: 18 %

saturated fat: 22 %

cholesterol: 17 %

vitamin a iu: 190 %

niacin equivalents: 104 %

vitamin b6: 71 %

vitamin c: 129 %

folate: 24 %

calcium: 12 %

iron: 24 %

magnesium: 24 %

potassium: 39 %

sodium: 75 %

thiamin: 36 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Caldo De Res (Beef Soup)

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All Reviews

YRIA HAUFFEN

09/04/2003

Helpful

(306)

Patricia M

02/19/2003

Helpful

(293)

David Peters

12/07/2003

Helpful

(95)

RACHAEL

09/14/2005

Helpful

(45)

BIZEEMOM

04/10/2005

Helpful

(39)

Mommyto2

10/31/2004

This was pretty good. Almost as good as my Dad made when I was growing up (he was from Mexico). I added corn on the cob and zucchini because that's how I always had it.

Helpful

(36)

SUNSEA4444