How to Make Mexican Beef Vegetable Soup (Caldo de Res)

Trim fat from chuck steak and cut into bite-sized pieces.

Add beef soup bones to the pot for flavor.

Prepare broth vegetables: chop celery, carrot, and onion; deseed and chop jalapeño; add cilantro, bay leaves, garlic, salt, and pepper.

Place meat and broth vegetables into a large stockpot.

Fill stockpot with water to cover the meat by 3-4 inches.

Bring to a boil, cover, lower heat, and simmer for about an hour.

Prep soup vegetables: cut corn into thirds, halve red potatoes, quarter carrots, peel and quarter chayote, slice Mexican squash, and score tomatoes.

Soak cut potatoes in water with lemon juice to prevent browning.

After an hour, check meat for tenderness and skim foam from broth.

Remove broth vegetables after they have flavored the broth.

Add prepared soup vegetables to the pot and simmer until tender.

Equipment Needed

Allergens