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Hearty 2-Pound Caldo de Res That Warms Your Soul

caldo de res
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A hearty beef vegetable soup with corn on the cob, perfect for a comforting dinner.

Ingredients

Scale
  • 2 lbs beef shank, chuck roast, or short ribs (bone-in adds extra flavor), cut into chunks
  • 10 cups water (or low-sodium beef broth)
  • 1 tbsp kosher salt (plus more to taste)
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 3 medium Yukon gold potatoes, peeled and cut into chunks
  • 1/2 small green cabbage, cut into large pieces
  • 2 ears corn, cut into 2–3 inch rounds
  • 2 tbsp chopped fresh cilantro (plus more for serving)
  • 1 tbsp fresh lime juice (optional, for brightness)
  • Optional toppings/serve with: lime wedges, chopped cilantro, diced white onion, warm corn tortillas or crusty bread, jalapeño or serrano slices, hot sauce

Instructions

  1. Simmer the beef: Add beef, water (or broth), salt, pepper, bay leaf, onion, and garlic to a large pot. Bring to a boil, then reduce to a gentle simmer. Skim foam off the top as needed. Cover and simmer 60–75 minutes, until beef is tender.
  2. Add hearty veggies: Stir in carrots and potatoes. Simmer 15–20 minutes until starting to soften.
  3. Add corn + cabbage: Add corn rounds and cabbage pieces. Simmer 10–15 minutes until cabbage is tender and corn is hot through.
  4. Finish: Stir in cilantro (and lime juice if using). Taste and adjust salt/pepper.
  5. Serve: Ladle into bowls with plenty of beef, potatoes, carrots, cabbage, and a piece of corn. Top with lime and cilantro.

Notes

  • Bone-in beef adds extra flavor.
  • Adjust salt and pepper to taste.
  • Serve with optional toppings for extra flavor.

Nutrition

Keywords: caldo de res, beef vegetable soup, hearty beef soup, soup with corn on the cob, comforting dinner soup

Find it online: https://jessicarecipe.com/easy-caldo-de-res-recipe/