Mexican  Caldo de Res

Caldo de Res is a rich and hearty Mexican beef soup loaded up with vegetables. Beef bones add a rich, umami flavor to the soup and that flavor gets better over time. Make a big batch of this comforting soup and enjoy cozy, filling meals for days.

Bone-in beef Salt Black pepper Vegetable oil Onion Garlic Tomato paste Ground cumin Dried oregano Dried thyme Chipotle chili powder, optional Beef broth Diced tomatoes Bay leaves Red potatoes Carrots Corn Zucchini Cabbage Fresh cilantro Lime or lemon juice Limes, for garnish Radish, for garnish Avocado, for garnish


Season the beef. In a large pot or Dutch oven over medium-high heat. Sear the beef in batches until it forms a dark brown crust. 

Step One

Cook the diced onion until soft and translucent, then stir in the garlic, oregano, tomato paste, and spices.

Step Two

Place the browned meat in the pot. Add the broth, tomatoes, and bay leaves. Bring to a boil, then simmer the mixture until the meat is tender. 

Step Three

Transfer the meat to a plate. Separate the meat from the bones and skim the fat off the top of the broth. 

Step Four

Return the meat to the soup pot and add the potatoes, carrots, and corn. Cook until they’re almost tender.

Step Five

Add the zucchini and cabbage and cook another 10-15 minutes.

Step Six

Stir in the cilantro and lime juice. Serve the soup with the radish slices, avocado, and a squeeze of lime, if desired.

Step Seven

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