Caldo De Res (Beef Soup)

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

A good traditional spicy beef soup. Add as much heat to this with peppers as you like.

Ingredients Nutrition


  1. In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
  2. Add water to cover and stir well.
  3. Cover and simmer on low for 2 hours.
  4. Uncover, stir, and simmer for an additional hour uncovered.
  5. Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
  6. Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.
Most Helpful

This was a recipe that has great potential. I prepared as written using a little more boneless beef shank than called for and I did add about 1-1/2 cups of frozen corn kernals and a chopped fresh jalapeno minus seeds to the soup. When the caldo was ready to serve, my daughter and I taste-tested and found it to be very bland. We remedied this with the addition of chicken broth granules to taste (approximately 1/4 cup) and it turned out very good. Next time I make this, I will use beef stock instead of water, an additional jalapeno, more cilantro (as I love the stuff), an additional tomato and potato and more cumin to taste. This made a very large batch of soup to my joy because like I said, after I made a few additions, this turned out to be a very good caldo. I think that this will freeze well, and I will do that today to test it out. Thanks so much for sharing your recipe.

Happy Hippie March 08, 2008

It was great. The simmer time is critical for tender meat. Tasted just like I remember growing up. My whole family loved it.

Chef Rocky1492 September 25, 2005

This was pretty good. It easily served 6 people, and could use a little more meat.

Donna Matthews February 13, 2004