Caldo De Res (Beef Soup)

READY IN: 3hrs 10mins
Recipe by Steingrim

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

Top Review by Happy Hippie

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.

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.

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