Caldo De Res Recipe | Vegetable Beef Soup

Heat a large pot and add 1 tablespoon of oil.

Sear 1.5 pounds of beef chuck roast ribs and 1.5 pounds of stew meat until browned, seasoning with salt and pepper.

Add 1/2 quartered onion and 1 bay leaf to the pot, cooking to release the flavors.

Chop and add 1-2 chipotle peppers in adobo sauce (optional) and stir for about a minute.

Add 2-3 cloves of garlic and stir for about 20 seconds.

Pour in tomato sauce (or fresh/canned tomatoes) and then add beef broth (or water).

Bring to a boil, then reduce to a gentle boil, skimming off any impurities that rise to the top.

Cook for 1.5 to 2 hours until the meat is tender.

After about 1 hour and 15 minutes, add large-cut carrots and cook for 20 minutes.

After 12 minutes, add large-cut golden potatoes and corn, bringing back to a boil before reducing heat.

Add zucchini cut thick and bring to a boil again, then reduce heat.

Add 3 wedges of cabbage and cook for another 10-15 minutes, ensuring they are submerged.

Add a small handful of cilantro and let cook for an additional 10 minutes before serving.

Serve with lime, warm corn tortillas, and optional toppings like jalapenos or pico de gallo.

Equipment Needed

Allergens