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Caldo de Res

Caldo de Res is a Mexican beef soup that's hearty enough to be a main meal and the perfect dish to make during the winter.

Cooking Light MARCH 2000

  • Yield: 8 servings (serving size: 2 cups soup, 2 ounces beef)


  • 1 (2-pound) beef shank
  • 12 cups water
  • 4 cups coarsely chopped green cabbage (about 10 1/2 ounces)
  • 3 cups (1/2-inch-thick) slices zucchini
  • 2 cups vertically sliced onion
  • 1 cup (1/2-inch-thick) slices celery
  • 5 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 5 garlic cloves, crushed
  • 3 chicken-flavored bouillon cubes
  • Lime wedges
  • Chopped fresh cilantro


Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside.

While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 22%
  • Fat: 4.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 21.4g
  • Carbohydrate: 13g
  • Fiber: 3.6g
  • Cholesterol: 44mg
  • Iron: 3mg
  • Sodium: 412mg
  • Calcium: 73mg

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Caldo de Res Recipe